art of bread recipes

100% Honey Whole Wheat Bread

Recipe By :Serving Size : 12 Preparation Time :0:25Categories : Breakfast/ Brunch Fleischmann's Yeast Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups whole wheat flour (3 to 3 1/2 cups) 1 teaspoon salt 1 envelope Fleischmann's Quick-Rise Instant Yeast� 3/4 cup low-fat (2%) milk 1/4 cup water 2 tablespoons vegetable oil 3 tablespoons liquid honey 1 egg -- lightly beaten

In large bowl, combine 2 1/2 cups flour, salt and undissolved yeast. Insmall saucepan heat milk, water, vegetable oil and honey until very warm(125 F). Stir warm liquids into dry ingredients. Stir in eggs; blend well.�Mix in enough remaining flour to make soft dough that begins to come awayfrom sides of bowl and can be handled. Texture may be crumbly. Turn doughout onto lightly floured surface. Knead until smooth and elastic, about 5to 8 minutes. Cover; let rest on floured surface 10 minutes.

Roll dough (or stretch and pat) to 12- 8-inch rectangle. Roll up from�short side as for jelly roll. Pinch seam and ends to seal. Place, seamside down, in greased 9- 5-inch loaf pan. Cover; let rise in warm,�draft-free place until doubled in size, about 30 to 45 minutes. Bake in350 F oven for 40 minutes or until done. Remove from pan to wire rack to�cool.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 loaf"T(Baking Time): "0:40"

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Per serving: 146 Calories (kcal); 3g Total Fat; (16% calories from fat); 5g Protein; 27g Carbohydrate; trace Cholesterol; 192mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 26182 0 2019 4938 0 0 731 3231

100% Whole Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 cups whole wheat flour (8 to 8 1/2 cups) 2 packages Fleischmann's Active Dry Yeast or Rapid� Rise Yeast 2 1/2 teaspoons salt 1 1/2 cups milk 1 1/2 cups water 1/4 cup honey 1/4 cup vegetable oil

In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heatmilk, water, honey and oil until very warm (120 to 130 F). Gradually add�to dry ingredients; beat 2 minutes at medium speed of electric mixer,scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed,scraping bowl occasionally. With spoon, stir in enough remaining flour tomake soft dough. Knead on lightly floured surface until smooth andelastic, about 6 to 8 minutes. Place in greased bowl, turning to greasetop. Cover; let rise in warm, draft-free place until doubled in size,about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough andlet rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface; divide dough inhalf. Roll each to 12- 7-inch rectangle. Beginning at short end of each�rectangle, roll up tightly as for jelly roll. Pinch seams and ends toseal. Place, seam sides down, in two greased 8 1/2- 4 1/2-inch loaf�pans. Cover; let rise in warm, draft-free place until doubled in size,about 30 to 60 minutes.

Bake at 375 F for 35 to 45 minutes or until done. Remove from pans; cool�on wire racks.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 loaves"

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Per serving: 177 Calories (kcal); 4g Total Fat; (16% calories from fat); 6g Protein; 33g Carbohydrate; 2mg Cholesterol; 232mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 26182 26366 0 0 0 0 0

1920's Nut Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup warm water (105 to 115 F)� � 1 package Fleischmann's Active Dry Yeast� 3/4 cup warm milk (105 to 115 F)� � 2 tablespoons butter -- softened 2 tablespoons sugar 1/2 teaspoon salt 3 cups all-purpose flour (3 to 3 1/2 cups) 2 egg whites 3/4 cup chopped walnuts -- toasted

Place warm water in large, warm bowl. Sprinkle in yeast; stir untildissolved. Add warm milk, butter, sugar, salt and 1 1/2 cups flour; blendwell. Stir in 1 egg white, walnuts and enough remaining flour to make softdough. Knead on lightly floured surface until smooth and elastic, about 4to 6 minutes. Place in greased bowl, turning to grease top. Cover; letrise in warm, draft-free place until doubled in size, about 45 to 60minutes.

Punch dough down. Remove dough to lightly floured surface; divide intofour equal pieces. Roll each to 8- 4-inch rectangle. Beginning at short�end of each, roll up tightly as for jelly roll. Pinch seams and ends toseal. Place, seam sides down, in four greased mini loaf pans (about 3- �6-inches). Cover; let rise in warm, draft-free place until doubled insize, about 30 to 45 minutes.

Lightly beat remaining egg white; brush on loaves. With sharp knife, makethree diagonal slashes on each loaf. Bake at 400 F for 20 minutes or until�done. Remove from pans; cool on wire racks.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "4 Loaves"

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Per serving: 49 Calories (kcal); 2g Total Fat; (30% calories from fat); 2g Protein; 7g Carbohydrate; 1mg Cholesterol; 32mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5472 26366 4938 0 0 0 14 0 0

1940's Tomato Loaf

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Appetizers/ Snacks Fleischmann's Yeast Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 warm water (105 to 115 F)� � 2 packages Fleischmann's Active Dry Yeast� 1 3/4 cups tomato juice (105 to 115 F)� � 1/4 cup sugar 1 1/2 tablespoons vegetable shortening -- softened 2 teaspoons salt 6 cups all-purpose flour 1 egg white -- lightly beaten

Place warm water in large, warm bowl. Sprinkle in yeast; stir untildissolved. Add tomato juice, sugar, shortening, salt and 2 cups flour;blend well. Stir in enough remaining flour to make soft dough. Knead onlightly floured surface until smooth and elastic, about 10 minutes. Placein greased bowl, turning to grease top. Cover; let rise in warm,draft-free place until doubled in size, about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface; divide in half.Roll each half to 12- 7-inch rectangle. Beginning at long end of each,�roll up tightly as for jelly roll. Pinch seams and ends to seal. Gentlyroll back and forth to taper ends. Place, seam sides down, on largegreased baking sheet. Cover; let rise in warm, draft-free place untildoubled in size, about 30 to 45 minutes.

Brush with egg white. With sharp knife, make three diagonal slashes, about1/4-inch deep, on each loaf. Bake at 400 F for 20 to 25 minutes or until�done. Remove from sheet; cool on wire racks.


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Per serving: 134 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 245mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5472 26366 1503 0 0 0 0 0

All-American Date Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup warm water (105 to 115 F)� � 2 packages Fleischmann's Active Dry Yeast -- *see notes� 1 3/4 cups warm milk (105 to 115 F)� � 2 tablespoons sugar 2 teaspoons salt 3 tablespoons butter or margarine -- softened 5 1/2 cups all-purpose flour (5 1/2 to 6 cups) 1 cup whole wheat flour 1 teaspoon ground cinnamon 1 8-ounce package chopped dates or pitted dates -- snipped

Place warm water in large warm bowl. Sprinkle in yeast; stir untildissolved. Add warm milk, sugar, salt and butter. Stir in 2 cupsall-purpose flour; mix well. Add 1 1/2 cups more all-purpose flour; beatuntil smooth. Stir in whole wheat flour, cinnamon and enough additionalall-purpose flour to make a soft dough. Knead on lightly floured surfaceuntil smooth and elastic, about 8 to 10 minutes. Place in greased bowl,turning to grease top. Cover; let rise in warm, draft-free place untildoubled in size, about 1 hour.

Punch dough down. On lightly floured surface, knead in dates. Divide doughinto 2 equal portions. Roll each to 12 8-inch rectangle. Shape into�loaves. Place in 2 greased 9 5 3-inch loaf pans. Cover; let rise in� �warm, draft-free place until doubled, about 1 hour.

Bake at 400 F for 30 minutes, or until done. Remove from pans; cool on�wire racks.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 loaves"T(Baking Time): "0:30"

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Per serving: 177 Calories (kcal); 2g Total Fat; (12% calories from fat); 5g Protein; 35g Carbohydrate; 6mg Cholesterol; 203mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's Rapid Rise� Yeast. Follow Quick Mix steps on package back. Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0 0 2662

Aloha Bread

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Cherry Marketing Institute Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 10-ounce jar maraschino cherries 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup butter or margarine -- softened 2/3 cup firmly packed brown sugar 2 eggs 1 cup mashed ripe bananas 1/2 cup chopped macadamia nuts or walnuts

Drain maraschino cherries, reserving 2 tablespoons juice. Cut cherries inquarters; set aside.

Combine flour, baking powder and salt; set aside.

In a medium mixing bowl, combine butter, 2/3 cup brown sugar, eggs andreserved cherry juice; mix on medium speed of electric mixer untilingredients are thoroughly combined. Add flour mixture and mashed bananasalternately, beginning and ending with flour mixture. Stir in cherries andnuts. Lightly spray a 9 5 3-inch baking pan with non-stick cooking� �spray. Spread batter evenly in pan.

Bake in a preheated 350 oven 1 hour, or until golden brown and wooden�pick inserted near center comes out clean.

Serving size: 1 slice

Description: "Bananas and macadamia nuts accented with cherries bring home a tropical taste."Source: "Cherry Marketing Institute"S(Internet address): "http://www.cherrymkt.org/index.html"Yield: "1 Loaf"

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Per serving: 253 Calories (kcal); 10g Total Fat; (35% calories from fat); 4g Protein; 38g Carbohydrate; 45mg Cholesterol; 248mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 4097 0 0 0 0 0 3218 4111 20125

Anadama Bread

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Fleischmann's Yeast Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/4 cups plus 1 teaspoon all-purpose flour (3 1/4 to 3 3/4 cups) 1/2 cup cornmeal 1 teaspoon salt 1 package Fleischmann's Active Dry or Rapid Rise� Yeast* 3 tablespoons butter or margarine 1 cup water 1/4 cup light molasses -- at room temperature

In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.

Heat water, butter and molasses to 120 to 130 F. Gradually add hot� �liquids to dry ingredients; beat 2 minutes at medium speed of electricmixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2minutes, scraping bowl occasionally. With spoon, stir in enough additionalflour to make soft dough. Knead dough on lightly floured surface untilsmooth and elastic, about 6 to 8 minutes. Cover; let rest on board 20minutes.

Roll dough to 14 9-inches. Roll up tightly from short end as for jelly�roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 5� 3-inch loaf pan. Cover; let rise in warm, draft-free place, until�doubled in size, about 1 hour.

Sprinkle top of loaf with 1 teaspoon flour. With sharp knife, makelengthwise cut, about 1/4 inch deep, in top of loaf. Bake at 375 F for 45�minutes or until done. Remove from pan and cool on wire rack.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 Loaf"T(Baking Time): "0:45"

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Per serving: 190 Calories (kcal); 3g Total Fat; (15% calories from fat); 4g Protein; 35g Carbohydrate; 8mg Cholesterol; 211mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : *To save up to 50% rising time use Fleischmann's Rapid Rise�

Yeast. Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.Nutr. Assoc. : 14 0 0 26366 0 0 0

Angel Biscuits

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Biscuits Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup vegetable shortening 1/4 cup warm water (105 to 115 F)� � 1 package Fleischmann's Active Dry Yeast� 3/4 cup warm buttermilk (105 to 115 F)� �

In large bowl, combine flour, sugar, baking powder and salt. With pastryblender or two knives, cut in shortening until mixture resembles coarsecrumbs; reserve. Place warm water in warm bowl. Sprinkle in yeast; stiruntil dissolved. Add yeast mixture and warm buttermilk to dry ingredients;blend well. Remove dough to lightly floured surface. Knead dough 10 to 15times; form into ball. Roll dough to 3/4-inch thickness. Cut into 21/2-inch circles. Place on ungreased baking sheet. Cover; let rise inwarm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 400 F for 15 minutes or until done. Remove from baking sheet;�serve warm.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 dozen"T(Baking Time): "0:15"

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Per serving: 188 Calories (kcal); 9g Total Fat; (43% calories from fat); 3g Protein; 23g Carbohydrate; 1mg Cholesterol; 126mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 5472 2019 228

Banana Blast

Recipe By :Serving Size : 48 Preparation Time :0:00Categories : Breakfast/ Brunch California Egg Commission Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound unsalted butter 4 cups granulated sugar 14 ounces liquid or frozen whole egg OR 8 large California Fresh Eggs 12 bananas -- ripe 1/2 cup milk 2 pounds nuts -- chopped 4 pounds all-purpose flour 4 teaspoons salt 4 teaspoons baking soda 4 teaspoons baking powder

Preheat oven to 325 degrees F.

Butter four 5" 9" loaf pans.�

Cream sugar and butter in mixer.

Add eggs, one at a time, mixing after each addition.

Separately, mash bananas with milk and nuts.

Separately, blend flour, salt, baking soda and baking powder.

Add bananas to mixer and blend. Sprinkle in flour mixture and mix blenduntil just combined.

Divide evenly among four loaf pans.

Bake 1 hour.

Source: "California Egg Commission"S(Internet address): "http://www.eggcom.com "Yield: "4 loaves"

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Per serving: 427 Calories (kcal); 20g Total Fat; (40% calories from fat); 8g Protein; 57g Carbohydrate; 52mg Cholesterol; 338mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates

NOTES : Moist banana bread is always a treat for breakfast, snacks or

dessert.Nutr. Assoc. : 0 0 2130706543 0 3218 0 0 0 0 0 0 0

Banana Pecan Braid

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Braids and Wreaths Breakfast/ Brunch Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- DOUGH 6 cups all-purpose flour (6 to 6 1/2 cups) 1 cup chopped dates or pitted dates -- snipped 1 cup chopped pecans -- toasted 1/2 cup sugar 2 packages Fleischmann's Rapid Rise Yeast� 1 teaspoon salt 1/3 cup butter or margarine (2/3 stick) -- cut up 1/3 cup milk 1/3 cup water 1/2 cup mashed ripe banana 2 eggs TOPPING 2 tablespoons sugar 1 teaspoon ground cardamom OR 1/2 teaspoon ground allspice

To make dough: In large bowl, combine 3 1/2 cups flour, dates, pecans,sugar, undissolved yeast and salt. Heat butter, milk and water until verywarm (120 to 130 F); stir into dry ingredients. Stir in banana, eggs and�enough remaining flour to make soft dough. Knead on lightly flouredsurface until smooth and elastic, about 8 to 10 minutes. Cover; let rest10 minutes.

Divide dough into 6 equal pieces; roll each to 15-inch rope. Braid 3 ropesfor each loaf, pinching ends to seal. Place on 2 greased baking sheets.Cover; let rise in warm, draft-free place until doubled in size, about 1hour.

In small bowl, combine topping ingredients; sprinkle on loaves. Bake at375 F for 25 to 30 minutes or until done, switching positions of pans�halfway through baking. Remove from pans; cool on wire racks.


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Per serving: 224 Calories (kcal); 7g Total Fat; (26% calories from fat); 5g Protein; 37g Carbohydrate; 16mg Cholesterol; 126mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 14 2662 0 0 26366 0 4098 0 0 4111 0 0 0 0 0 0 2130706543

Banana-Pecan Whole Wheat Loaf

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Breakfast/ Brunch Fleischmann's Yeast Sweet Breads and Coffee Cakes Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- DOUGH 1 3/4 cups all-purpose flour (1 3/4 to 2 1/4 cups) 1/4 cup sugar 1 package Fleischmann's Rapid Rise Yeast� 1/2 teaspoon salt 1/3 cup water 2 tablespoons butter or margarine 1 cup whole wheat flour 1/2 cup mashed ripe banana 1 egg 1/2 cup chopped toasted pecans OR 1/2 cup raisins TOPPING 1 tablespoon sugar 1/2 teaspoon ground cardamom OR 1/4 teaspoon ground allspice

In large bowl, combine 3/4 cup all-purpose flour, sugar, undissolved yeastand salt. Heat water and butter until very warm (120 to 130 F); stir into�dry ingredients. Stir in whole wheat flour, banana, egg, pecans and enoughremaining all-purpose flour to make soft dough. Knead on lightly flouredsurface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10minutes.

Divide dough into 3 equal pieces; form each into smooth ball. Place ballsin greased 8 1/2 4 1/2-inch loaf pan. Cover; let rise in warm,�draft-free place until doubled in size, about 45 to 60 minutes.

In small bowl, combine topping ingredients; sprinkle over top of dough.

Bake at 375 F for 30 to 35 minutes or until done. Remove from pan; cool on�wire rack.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 loaf"

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Per serving: 186 Calories (kcal); 6g Total Fat; (28% calories from fat); 4g Protein; 30g Carbohydrate; 21mg Cholesterol; 115mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 14 0 26366 0 0 0 0 4111 0 20148 0 2130706543 0 0 0 0 0 2130706543

Barbeque Beef Sandwich Buns

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Burger/ Sandwich Buns Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- DOUGH 1 cup warm water (105 to 115 F)� � 1 package Fleischmann's Active Dry Yeast� 2 tablespoons instant minced onion 2 tablespoons sugar 2 tablespoons butter or margarine -- softened 3/4 teaspoon salt 3 cups all-purpose flour (3 to 3 1/2 cups) BARBEQUE BEEF FILLING 4 cups chopped roast beef (about 1 1/2 pounds) 1/2 cup thick barbecue sauce 1/4 cup catsup 1/2 teaspoon liquid smoke 1/2 teaspoon prepared mustard

Make dough: Place 1/4 cup warm water in large, warm bowl. Sprinkle inyeast; stir until dissolved. Add remaining water, onion, sugar, butter,salt and 1 1/2 cups flour; blend well. Stir in enough remaining flour tomake soft dough. Knead on lightly floured surface until smooth andelastic, about 4 to 6 minutes. Place in greased bowl, turning to greasetop. Cover; let rise in warm, draft-free place until doubled in size,about 45 to 60 minutes.

Make filling: In large bowl, combine roast beef, barbecue sauce, catsup,liquid smoke and mustard; reserve.

Punch dough down. Remove dough to lightly floured surface; divide intoeight equal pieces. Roll each piece to 5-inch circle. Place about 1/2 cupfilling in center of each circle. Pull up dough to enclose filling andpinch at top to seal. Place buns, pinched sides up, on two greased bakingsheets. Cover; let rise in warm, draft-free place until almost doubled insize, about 30 to 45 minutes.

Bake at 375 F for 20 minutes or until done; switch positions of sheets�halfway through baking time for even browning. Remove from sheets to wireracks. Serve warm. Refrigerate leftovers; reheat to serve.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "8 Buns"T(Baking Time): "0:20"

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Per serving: 478 Calories (kcal); 22g Total Fat; (42% calories from fat); 24g Protein; 44g Carbohydrate; 76mg Cholesterol; 512mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 1582 26366 20220 0 0 0 14 0 0 2206 85 0 3965 0

Basic Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups warm water (105 to 115 F)� � 1 package Fleischmann's Active Dry Yeast� 2 tablespoons sugar 1 teaspoon salt 2 tablespoons margarine -- softened 4 cups all-purpose flour (4 to 4 1/2 cups) Cooking Spray

Place warm water in large, warm bowl. Sprinkle in yeast; stir untildissolved. Add sugar, salt, margarine and 2 cups flour. Stir to makesmooth batter. Gradually stir in enough remaining flour to make softdough. Turn out onto lightly floured surface. Knead until smooth andelastic, about 8 to 10 minutes. Spray dough with cooking spray; cover withbowl; let rise 20 to 30 minutes.* (see notes)

Punch dough down. Divide dough into 2 equal portions. Roll each to 11 �

7-inch rectangle. Roll up tightly from short end; pinch seam and ends toseal. Place, seam side down, in two 7 1/2 2 1/2 3 1/2-inch loaf pans� �coated with cooking spray. Cover; let rise in warm, draft-free place untildoubled (1/2-inch over top of pan), about 1 hour.

Bake at 375 F for 35 to 40 minutes, or until done. Remove from pans; cool�on wire racks.


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Per serving: 89 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 101mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : *If desired, place dough in greased bowl, turning to grease top; cover. Let rise in warm, draft-free place until doubled in size, about 1 hour. VARIATION : WHOLESOME WHEAT GERM: Follow directions except add 1/3 cup wheat germ to liquid mixture along with sugar and other ingredients. Proceed as directed.Nutr. Assoc. : 5472 26366 0 0 0 14 0

Beginner's White Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups all-purpose flour (6 to 6 1/2 cups) 3 tablespoons sugar 2 packages Fleischmann's Rapid Rise Yeast� 2 teaspoons salt 1 1/2 cups water 1/2 cup milk 2 tablespoons butter or margarine

In large bowl, combine 4 cups flour, sugar, undissolved yeast and salt.Heat water, milk and butter until very warm (125 to 130 F); stir into dry�ingredients. Stir in enough remaining flour to make soft dough. Knead onfloured surface until smooth and elastic, about 8 to 10 minutes. Cover;let rest 10 minutes.

On lightly floured surface, divide dough in half; roll each to 12- �7-inch rectangle. Roll up from short ends as for jelly roll; pinch seamsand ends to seal. Place, seam sides down, in two greased 8 1/2- 4�1/2-inch loaf pans. Cover; let rise in warm, draft-free place untildoubled in size, about 30 to 60 minutes.

Bake at 400 F for 30 minutes or until done. Remove from pans and cool on�wire rack .

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 loaves"T(Baking Time): "0:30"

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NOTES : To Make Whole Wheat Bread: Replace 2 cups all-purpose flour with 2 cups whole wheat flour. (You may need less all-purpose flour.)Nutr. Assoc. : 14 0 26366 0 0 0 0

Blueberry Peach Bread

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Breakfast/ Brunch Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 3/4 cups bread flour (2 3/4 to 3 1/4 cups) 4 teaspoons sugar 1 package Fleischmann's Rapid Rise Yeast� 1 teaspoon salt 1/2 cup water 1/2 cup nonfat peach yogurt 2 egg whites 1/3 cup dried blueberries or dried cranberries 1/3 cup cut-up dried peaches

Preheat oven to 375 F.�

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.Heat water and yogurt until very warm (120 to 130 F); stir into dry�ingredients. Stir in egg whites, dried blueberries, dried peaches andenough remaining flour to make soft dough. On lightly floured surface,knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10

minutes.

Roll dough to 11 7-inch rectangle. Beginning at short end, roll up�tightly; pinch seam and ends to seal. Place, seam side down, in greased 8 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled�in size, about 30 to 45 minutes.



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Per serving: 139 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 28g Carbohydrate; trace Cholesterol; 196mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Recipe can be made with 1 whole egg in place of 2 egg whites. Used chopped dried pineapple and chopped dried papaya in place of blueberries.Nutr. Assoc. : 2339 0 26366 0 0 4243 0 26507 3137

Bow Knot Dinner Rolls

Recipe By :Serving Size : 28 Preparation Time :0:00Categories : Fleischmann's Yeast Rolls Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups) 1/3 cup sugar 2 packages Fleischmann's Active Dry Yeast� 1 teaspoon salt 1 1/3 cups very warm water (120 to 130 F)� � 1/2 cup butter or margarine -- softened 3 eggs Sesame or poppy seeds

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast andsalt. Add water and butter to dry ingredients; beat 2 minutes at mediumspeed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1 cupflour; beat 2 minutes at high speed, scraping bowl occasionally. Withspoon, stir in enough remaining flour to make soft dough. Knead on lightlyfloured surface until smooth and elastic, about 4 to 6 minutes. Place ingreased bowl, turning to grease top. Cover; let rise in warm, draft-free

place until doubled in size, about 40 to 60 minutes.

Punch dough down; turn out onto lightly floured surface. Divide dough into28 equal pieces; roll each to 9-inch rope. Loosely tie knot at center ofeach rope. Place knots, 2 inches apart, on two large greased bakingsheets. Cover; let rise in warm, draft-free place until doubled in size,about 20 to 30 minutes.

Lightly beat remaining egg; brush on rolls. Sprinkle with sesame seed.Bake at 400 F for 12 to 15 minutes or until done. Remove from baking�sheets; cool on wire racks.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "28 Rolls"

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Per serving: 140 Calories (kcal); 4g Total Fat; (26% calories from fat); 3g Protein; 22g Carbohydrate; 29mg Cholesterol; 117mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : VARIATION: Whole Wheat Rolls: Replace 1 1/2 cups all-purpose flour with whole wheat flour in recipe.Nutr. Assoc. : 14 0 26366 0 3728 0 0 1357

Bow-Knot Dinner Wreath

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Braids and Wreaths Fleischmann's Yeast Holiday Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups all-purpose flour 1/4 cup sugar 1 teaspoon salt 2 packages Fleischmann's Active Dry or Rapid Rise� Yeast* 1 cup dairy sour cream 3/4 cup water 1/2 cup butter or margarine 3 eggs -- at room temperature Sesame seeds

In large bowl, combine 2 cups flour, sugar, salt and undissolved yeast.

Heat sour cream, water and butter until hot to touch (125 to 130 F).� �

Gradually add to dry ingredients; beat 2 minutes at medium speed ofelectric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour;beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stirin enough additional flour to make stiff dough. Knead on lightly flouredsurface until smooth and elastic, about 8 to 10 minutes. Place in greasedbowl, turning to grease top. Cover; let rest 20 minutes.

Punch dough down; divide in half. Divide into 36 pieces; roll each pieceto 8-inch rope. Loosely tie knot at center of each rope. Arrange 18 knots,with sides barely touching, in ring shape on greased baking sheet. Cover.Place large shallow pan on counter; half-fill with boiling water. Placebaking sheet on pan; let dough rise 15 minutes. Repeat with remaining 18rolls.

Beat remaining egg with 1 tablespoon water; brush on rolls. Sprinkle withsesame seed. Bake at 400 F for 15 minutes or until done. Remove from�baking sheets; cool on wire rack.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 Wreaths"T(Baking Time): "0:15"

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NOTES : This recipe makes it easy to fit bread baking into a busy holiday schedule. Starting with an electric mixer streamlines mixing and setting rolls over a bath of steaming water hastens rising. Tip: While one wreath rises, shape second wreath. Then, bake first wreath while second wreath rises, reheating water bath if necessary. *To save up to 50% rising time, use Fleischmann's Rapid Rise� Yeast. Follow above directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe. Whole Wheat Rolls: Replace 1 1/2 cups all-purpose flour with whole wheat flour in above recipe.Nutr. Assoc. : 0 0 0 26366 1394 0 0 0 0

Braided Easter Bread

Recipe By :Serving Size : 24 Preparation Time :0:45

Categories : Fleischmann's Yeast Holiday Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups) 3 tablespoons sugar 2 packages Fleischmann's Rapid Rise Yeast� 1 1/2 teaspoons salt 1 cup very warm water (120 to 130 F)� 1/3 cup butter or margarine -- softened 4 eggs

In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolvedyeast and salt. Add very warm water and butter; blend well. Stir in 3eggs, 1 egg yolk (reserve egg white) and enough remaining flour to makesoft dough. Knead on lightly floured surface until smooth and elastic,about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into two equal pieces. Reserve one piece. Divide remainingdough into three equal pieces; roll to 12-inch ropes. Place ropes ongreased baking sheet; braid. Pinch ends to seal. Repeat with remainingdough to make second loaf. Cover; let rise in warm, draft-free place untildoubled in size, about 30 to 45 minutes.

Lightly beat reserved egg white, brush on loaves. Sprinkle with remaining1 tablespoon sugar. Bake at 400 F for 20 to 25 minutes or until done;�switch positions of sheets in oven halfway through baking time. Cover withfoil if needed during last 5 minutes to prevent excess browning. Removefrom sheets; cool on wire racks.

Preparation Time: 45 minutes, excluding rising time. Cooking Time: 20 to 25 minutes


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Nutr. Assoc. : 14 0 26366 0 5472 0 0

Braided Herb Ring


Categories : Braids and Wreaths Fleischmann's Yeast Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups) 2 tablespoons sugar 1 package Fleischmann's Rapid Rise Yeast� 2 teaspoons fines herbes or sweet basil 1 teaspoon salt 3/4 cup water 1/4 cup milk 3 tablespoons butter or margarine

In large bowl, combine 1 1/4 cups flour, sugar, undissolved yeast, 1 1/2teaspoons fines herbes and salt. Heat water, milk and 2 tablespoons butteruntil very warm (125 to 130 F). Gradually add to dry ingredients; beat 2�minutes at medium speed of electric mixer, scraping bowl occasionally.Beat 2 minutes at high speed. With spoon, stir in enough remaining flourto make soft dough.

Knead on floured surface until smooth, about 4 minutes. Divide dough into3 pieces; roll each to 24-inch rope; braid ropes. Place braid on greasedbaking sheet. Form into ring and pinch ends to seal; cover. Place large,shallow pan on counter; half-fill with boiling water. Place baking sheetover pan. Let rise 15 minutes.

Bake at 400 F for 25 minutes or until done. Melt remaining butter; brush�on ring. Sprinkle with remaining fines herbes. Remove from sheet; cool onwire rack.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 ring"

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Nutr. Assoc. : 14 0 2018 4164 0 0 0 0

Braided Orange Ring

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Braids and Wreaths Fleischmann's Yeast Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups all-purpose flour (6 to 6 1/2 cups) 1/2 cup sugar 2 packages Fleischmann's Rapid Rise Yeast 4 teaspoons grated orange peel 3/4 teaspoon salt 3/4 cup milk 1/2 cup water 1/2 cup butter -- cut into pieces 4 eggs 1 1/2 cups golden raisins OR 1 1/2 cups chopped dried apricots OR 1 1/2 cups chopped dried figs

In large bowl, combine 2 cups flour, sugar, undissolved yeast, orange peeland salt. Heat milk, water and butter until very warm (120 to 130 F).�Butter does not need to melt. Stir into dry ingredients. Stir in 3 eggs,raisins and enough remaining flour to make soft dough. Knead on lightlyfloured surface until smooth and elastic, about 6 to 8 minutes. Cover; letrest on lightly floured surface 10 minutes.

Divide dough into 3 equal pieces. Roll each piece to 24-inch rope; braidropes. Place in greased 10-inch Bunt or tube pan, bringing ends togetherto seal. Cover; let rise in warm, draft-free place until doubled in size,about 45 to 60 minutes.

Lightly beat remaining egg; brush on coffeecake. Bake at 350 F for 40 to�45 minutes or until done; cover with foil after 25 minutes to preventexcess browning. Remove from pan and cool on wire rack.


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Per serving: 319 Calories (kcal); 8g Total Fat; (21% calories from fat); 8g Protein; 55g Carbohydrate; 64mg Cholesterol; 181mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

NOTES : To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 2130706543 0 2130706543

Bran Bubble Loaf or Pull-Apart Monkey Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 1 cup 100% bran 1/2 cup margarine 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 2 packages Fleischmann's Rapid Rise Yeast� 3/4 cup plus 2 tablespoons sugar 1 teaspoon salt 2 eggs -- at room temperature 1 8-ounce package chopped dates or pitted dates -- snipped 3/4 teaspoon ground cinnamon 1 1/2 cups chopped walnuts

Bring water to boil; stir in bran and 3 tablespoons margarine. Let cooluntil very warm, 125 to 130 F. Mix 2 cups flour, undissolved yeast, 2� �tablespoons sugar and salt in large bowl. Stir warm liquid into dryingredients. Mix in eggs, dates and enough additional flour to make softdough. Knead on lightly floured surface until smooth and elastic, about 6to 8 minutes. Cover; let rest 10 minutes.

Combine remaining 3/4 cup sugar with cinnamon; reserve. Divide dough into40 pieces. Roll into balls. Melt remaining 5 tablespoons margarine. Dipballs in margarine and roll in sugar mixture. Grease 2 (8 1/2- 4�1/2-inch) loaf pans. In each pan, layer (in order): 1/4 cup walnuts, 10balls, 1/4 cup walnuts, 10 more balls and 1/4 cup walnuts. Cover; let risein warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375 F for 25 minutes or until done. If needed, cover with foil�during last 10 minutes to prevent excess browning. Cool in pans on wirerack for 15 minutes. Remove from pans to rack to cool completely.

Makes 2 loaves or 24 rolls____________________

To make BUBBLE BRAN ROLLS (or MONKEY MUFFINS)

Prepare dough as directed except add 3/4 cup walnuts to dough along withdates. Knead and let rest as directed. Combine remaining 3/4 cup sugarwith cinnamon; reserve. Divide dough into 24 pieces. Roll each to 6-inchrope; shape into coils. Melt 5 tablespoons margarine. Dip each coil inmargarine and roll in sugar mixture. Place in 24 greased 2 1/2-inch muffinpan cups. Sprinkle with remaining walnuts. Cover and let rise as directed.Bake at 375 F for 15 minutes or until done. Remove from pans; cool on wire�racks.____________________

GIANT MONKEY RING

Prepare dough and shape into balls as directed. Pour 1/2 cup maple syrupin bottom of greased 10-inch tube pan. Sprinkle with 1/2 cup walnuts. Dip20 balls in melted margarine and arrange in pan. Sprinkle with remainingwalnuts. Dip remaining balls in margarine and place in pan. Top withremaining syrup. Cover, let rise and bake as directed, increasing bakingtime to 35 minutes. Cool on wire rack.


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Per serving: 213 Calories (kcal); 9g Total Fat; (36% calories from fat); 5g Protein; 30g Carbohydrate; 16mg Cholesterol; 158mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 2005 0 14 26366 1440 0 0 2662 0 20187

Bran Muffin Rolls

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Fleischmann's Yeast Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups whole bran cereal 2 cups warm water (105 to 115 F)� � 2 packages Fleischmann's Active Dry Yeast� 1/2 cup butter or margarine -- softened 1/3 cup sugar 1 1/2 teaspoons salt 5 cups all-purpose flour* 2 eggs 1 8-ounce package chopped dates or pitted dates -- snipped CINNAMON SUGAR TOPPING 1/4 cup sugar 1 teaspoon ground cinnamon

In small bowl, combine bran cereal and 1 1/2 cups warm water; reserve.

Place remaining 1/2 cup warm water in large, warm bowl. Sprinkle in yeast;stir until dissolved. Add bran mixture, butter, sugar, salt and 2 cupsflour; blend well. (* To measure flour: Spoon into standard dry-ingredient

measure; level with straight-edged knife.) Stir in eggs, dates andremaining flour to make stiff batter. Cover bowl tightly with plasticwrap. Refrigerate 2 hours or up to 2 days.

Remove from refrigerator. Stir batter down. Grease 24 (2 1/2-inch) muffinpan cups. Spoon 1/3 cup batter into each cup. Cover; let rise in warm,draft-free place until doubled in size, about 1 to 1/1/2 hours.

Sprinkle each roll with 1/2 teaspoon Cinnamon Sugar Topping. Bake at 375 F�for 20 minutes or until done. Remove from pans; cool on wire racks. Makes2 dozen rolls.____________________

To Make Cinnamon Sugar Topping:

Combine 1/4 cup sugar and 1 teaspoon ground cinnamon, stir well.


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Per serving: 196 Calories (kcal); 5g Total Fat; (21% calories from fat); 4g Protein; 36g Carbohydrate; 26mg Cholesterol; 217mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 2005 5472 26366 0 0 0 14 0 2662 0 0 0 0

Burger Buns

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Burger/ Sandwich Buns Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 1/4 cup sugar 2 teaspoons salt 1 1/2 tablespoons instant minced onion 2 packages Fleischmann's Active Dry or Rapid Rise� Yeast 3/4 cup milk 1/2 cup water 3 tablespoons butter or margarine 3 eggs -- at room temperature Instant minced onion or poppy seed

In large bowl, combine 1 1/2 cups flour, sugar, salt, instant minced onionand undissolved yeast. Heat milk, water and butter until very warm, 120�to 130 F. Gradually add to dry ingredients; beat 2 minutes at medium speed�of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cupflour. Beat at high speed 2 minutes, scraping bowl occasionally. Withspoon, stir in enough additional flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4minutes. Place in greased bowl, turning to grease top. Cover; let rise inwarm, draft-free place until doubled in size, about 30 to 45 minutes.(With Rapid Rise Yeast, cover kneaded dough and let rest on flouredsurface 10 minutes. Proceed with recipe.)

Punch dough down. Divide into 8 equal pieces. Form into smooth balls.Place on 2 greased baking sheets. Flatten balls with hand to 4-inchrounds; cover. Place 2 large shallow pans on counter; half-fill withboiling water. Place baking sheets over pans. Let rise until doubled insize, about 15 to 20 minutes.

Lightly beat remaining egg; brush on rolls. Sprinkle with instant mincedonion or poppy seed. Bake at 400 F for 10 to 15 minutes or until done.�Remove from baking sheets and cool on wire racks.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "8 Buns"

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Per serving: 364 Calories (kcal); 7g Total Fat; (18% calories from fat); 11g Protein; 62g Carbohydrate; 85mg Cholesterol; 612mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 0 3132 26366 0 0 0 0 0

Candy Cane Roll

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Fleischmann's Yeast Holiday Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- DOUGH 2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups) 3 tablespoons sugar 1 package Fleischmann's Active Dry or Rapid Rise� Yeast 1 teaspoon salt

1/2 cup water 1/3 cup sour cream 3 tablespoons butter or margarine -- cut up 1 egg FILLING 1/2 cup chopped walnuts 1/3 cup sugar 1/4 cup chopped candied cherries -- optional 3 tablespoons butter or margarine -- melted 1 tablespoon freshly grated lemon peel ICING 1 cup sifted powdered sugar 1 tablespoon milk (1 to 2 tablespoons) 1/2 teaspoon pure vanilla extract

To make dough: In large bowl, combine 1 cup flour, sugar, undissolvedyeast and salt. Heat water, sour cream and butter until very warm (120 to�130 F). Gradually add to dry ingredients; beat 2 minutes at medium speed�of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour;beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stirin enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 5minutes. Place in greased bowl, turning to grease top. Cover; let rise inwarm, draft-free place until doubled in size, 45 to 60 minutes. (For RapidRise Yeast, cover kneaded dough; let rest 10 minutes. Proceed withrecipe.)

To make filling: In small bowl, combine filling ingredients; set aside.

To shape and fill: Punch down dough; divide in half. On lightly flouredsurface, roll one half to 14 12-inch rectangle. Spread half of filling�evenly over half of rectangle, covering 12 7 inches of dough. Fold dough�in half to enclose filling; pinch edges to seal. Cut crosswise into 12strips. Repeat with remaining dough. Holding ends of each strip, twist inopposite directions 5 to 6 times. Place on 2 greased large baking sheets,curving one end of each strip to form cane; cover. Place 2 large shallowpans on counter; half-fill with boiling water. Place baking sheets onpans; let dough rise 15 minutes.

Bake at 375 F for 12 to 15 minutes or until done. Remove from pans; cool�on wire racks. ___________________

To Make Icing: In small bowl, combine all ingredients; stir until smooth.Drizzle on rolls.


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Per serving: 141 Calories (kcal); 5g Total Fat; (34% calories from fat); 3g Protein; 21g Carbohydrate; 17mg Cholesterol; 124mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 14 0 26366 0 0 0 0 0 0 0 0 0 2428 0 20084 0 0 0 4138 5403

Centerpiece Potato Rolls

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Braids and Wreaths Fleischmann's Yeast Rolls Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 3/4 cups all-purpose flour 1 tablespoon sugar 3/4 teaspoon salt 1 package Fleischmann's Rapid Rise Yeast� 3/4 cup water 1/2 cup milk 1/4 cup butter or margarine 1/4 cup potato flakes -- *see notes 2 eggs -- at room temperature

In large bowl, combine 1 cup flour, sugar, salt and undissolved yeast.Heat water, milk and butter until hot to touch (125 to 130 F). Stir in� �potato flakes, let soften 1 minute. Gradually add to dry ingredients; beat2 minutes at medium speed of electric mixer, scraping bowl occasionally.Add 1 egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowloccasionally. With spoon, stir in enough additional flour to make stiffdough. Knead on lightly floured surface until smooth and elastic, about 4to 6 minutes. Cover; let rest 10 minutes.

Divide dough into 12 equal pieces. Roll each to 12-inch rope. Coil eachrope to make "snail" shape. Arrange in wreath shape on large greasedbaking sheet with sides barely touching. Place large shallow pan oncounter; half-fill with boiling water. Place baking sheet on pan. Cover;let rise 15 minutes.

Lightly beat remaining egg; brush on rolls. Bake at 375 F for 25 minutes�or until done. Remove from baking sheet; cool on wire rack.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "12 Rolls"T(Baking Time): "0:25"

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NOTES : *To use fresh potato: Follow above directions except decrease water to 1/2 cup and replace potato flakes with 1/3 cup cooked, mashed potato (at room temperature). Stir mashed potato into dough along with egg.Nutr. Assoc. : 0 0 0 26366 0 0 0 4603 0

Challah


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup warm water (105 to 115 F)� � 2 packages Fleischmann's Active Dry Yeast� 2 tablespoons sugar 1/3 cup margarine -- softened 1 1/2 teaspoons salt 5 1/4 cups all-purpose flour (5 1/4 to 5 3/4 cups) 4 eggs Poppy seed -- optional

Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stiruntil dissolved. Add remaining water, sugar, margarine, salt and 1 1/2cups flour; blend well. Stir in 3 eggs, 1 egg white (reserve one yolk) andenough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8minutes. Place in greased bowl, turning to grease top. Cover; let rise inwarm, draft-free place until doubled in size, about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface; divide in half.Set aside one half. Divide remaining half into two pieces, one about 2/3of the dough and the other about 1/3 of the dough. Divide larger pieceinto three equal pieces; roll to 12-inch ropes. Place ropes on greasedbaking sheet; braid. Pinch ends to seal. Divide remaining piece into threeequal pieces; roll to 10-inch ropes. Braid. Place small braid on largebraid. Pinch ends firmly, to seal and secure to large braid. Repeat withremaining dough to make second loaf. Cover; let rise in warm, draft-freeplace until doubled in size, about 30 to 45 minutes.

Beat reserved egg yolk with 1 teaspoon water; brush on loaves. If desired,sprinkle with poppy seed. Bake at 400 F for 20 to 25 minutes or until�done; switch positions of sheets in oven halfway through baking time.Remove from sheets; cool on wire racks.


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Nutr. Assoc. : 5472 26366 0 0 0 14 0 2130706543

Cheddar 'n Pecan Swirls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup chopped onion 3 tablespoons butter or margarine -- softened 2 1/2 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 1 package Fleischmann's Quick-Rise Instant Yeast� 3/4 cup water 1/4 cup milk 1 cup (4-ounces) shredded Cheddar cheese 1/2 cup chopped pecans Paprika

In skillet, over medium heat, cook and stir onion in 2 tablespoons butteruntil tender; set aside.

Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt andyeast. In saucepan heat water, milk and remaining butter until hot totouch (125 to 130 F); stir into dry mixture. Mix in only enough reserved� �flour to make soft dough. On lightly floured surface, knead 4 minutes.

Roll dough to 14 8-inch (35 20-cm) rectangle. Spread onion mixture� �evenly over dough; sprinkle with cheese and pecans. Roll up from long sideas for jelly roll; seal seam. Cut roll into 12 equal pieces. Arrange,cut-side up, in greased 8-inch round cake pan; cover. Place shallow pan oncounter; half-fill with boiling water. Set wire rack over pan; place cakepan on rack. Let dough rise 20 minutes.

Sprinkle with paprika. Bake at 375 F for 25 minutes or until done. Remove�from pan; cool slightly on wire rack. Serve warm.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "12 rolls"T(Baking Time): "0:25"

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Per serving: 204 Calories (kcal); 10g Total Fat; (43% calories from fat); 6g Protein; 23g Carbohydrate; 18mg Cholesterol; 181mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 26366 0 0 4922 0 0

Cheddar Nugget Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 2 tablespoons sugar 1 package Fleischmann's Quick-Rise Instant Yeast� 1 1/2 teaspoons salt 1 cup 2% evaporated milk 1/2 cup water 2 tablespoons butter or margarine 1 1/2 cups grated Cheddar cheese

In large bowl, combine 3 cups flour, sugar, yeast and salt. Heat milk,water and butter until hot to touch (125 F); stir into dry mixture. Mix in�enough reserved flour to make stiff dough. Knead on floured surface untilsmooth, 8-10 minutes. Cover; let rest 10 minutes.

Roll dough to 14 12-inches; sprinkle with cheese. Roll up from long end�as for jelly roll; pinch seam. Cut roll into 14 slices; cut each into 4wedges. Divide the wedges evenly between 2 foil-lined 8 1/2 4 1/2-inch�loaf pans; place wedges in pans with points up. Cover; let rise untildoubled in size, about 1 hour.

Bake at 375 F for 25 minutes or until done. Remove from pans; cool on wire�racks.

Source: "Fleischmann's Yeast"S(Internet address):

"http://www.breadworld.com/index.html"Yield: "2 Loaves"T(Baking Time): "0:25"

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Per serving: 122 Calories (kcal); 4g Total Fat; (31% calories from fat); 4g Protein; 16g Carbohydrate; 13mg Cholesterol; 199mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 3254 0 0 0

Cheddar Pinwheel Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup warm water (105 to 115 F)� � 1 package Fleischmann's Active Dry Yeast� 1 cup warm milk (105 to 115 F)� � 2 tablespoons sugar 2 tablespoons butter or margarine -- softened 1 1/2 teaspoons salt 4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 2 cups grated Cheddar cheese 2 4-ounce jars diced pimientos -- well drained

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved.Stir in milk, sugar, butter, salt and enough flour to make soft dough.Knead on floured surface until smooth and elastic, about 6 to 8 minutes.Place in greased bowl, turning to grease top. Cover; let rise in warmplace until doubled in size, about 45 to 60 minutes.

Punch dough down. On floured surface, divide dough in half; roll one halfto 16- 10-inches. Sprinkle with 1 cup cheese and half the pimientos.�Roll up from long end as for jelly roll; pinch seam to seal. Carefullyroll and stretch to 20-inch length; cut into 20 slices. Randomly placeslices in well-greased 8 1/2 4 1/2-inch loaf pan. Repeat with remaining�dough. Cover; let rise in warm place until doubled in size, about 1 hour.


Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"

Yield: "2 Loaves"T(Baking Time): "0:25"

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Nutr. Assoc. : 5472 26366 4138 0 0 0 14 0 1603

Cheddar Popovers

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : California Egg Commission Popovers

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 quart whole milk 1/3 cup oil 8 large California Fresh Eggs* 4 cups all purpose flour 1 tablespoon salt 6 ounces grated Cheddar cheese

Grease muffin tins thoroughly.

Blend, milk, oil and eggs together until well mixed. Add flour and saltand blend until there are no lumps; however, do not over-mix.

Fill muffin tins three-quarters full of batter. Sprinkle 1/4 ounce ofgrated cheese over the surface of each popover.

Place in cold oven and turn on to 450 F. Bake for 25 minutes until�popovers are puffed and light brown. Reduce heat to 350 F. Bake for�another 20 minutes so that the popover is crisp and firm.

Source: "California Egg Commission"S(Internet address): "http://www.eggcom.com "Yield: "24 popovers"

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Per serving: 178 Calories (kcal); 8g Total Fat; (42% calories from fat); 7g Protein; 18g Carbohydrate; 75mg Cholesterol; 349mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

NOTES : Eggs add lightness and aeration to baked foods such as Angel Food cake and Meringues. Tall and spectacular looking, airy popovers are a special touch for any entr e plate. A timeless favorite and� easy to make they can be stuffed with a variety of fillings for a great lunch like chicken salad or stir fried vegetables. Pop� some up and give 'em a try! *If using frozen or liquid whole egg: 14 ounces.Nutr. Assoc. : 0 0 3218 14 0 0

Cheese Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 7 1/4 cups all-purpose flour (7 1/4 to 7 3/4 cups) 1/3 cup sugar 2 packages Fleischmann's Active Dry Yeast -- *see notes� 1 teaspoon salt 2 cups water 2/3 cup milk 3 cups shredded sharp Cheddar cheese (3/4 pound) 1 egg white with 1 teaspoon water -- beaten

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast andsalt. Heat water and milk until liquids are hot to touch, 125 to 130 F.�Gradually add to dry ingredients; beat 2 minutes at medium speed ofelectric mixer, scraping bowl occasionally. Add cheese and 1/2 cup flour;beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stirin enough additional flour to make stiff dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10minutes. Place in greased bowl, turning to grease top. Cover; let rise inwarm, draft-free place until doubled in size, about 1 hour.

Punch dough down.

To make braided loaves:**(see notes) Divide dough into 6 equal pieces. Roll each piece into 16-inch rope. Braid3 ropes together, pinching ends to seal. Place in greased 9- 5- 3-inch� �loaf pan. Repeat with 3 remaining ropes. Cover; let rise in warm,draft-free place until doubled in size, about 45 minutes.

Brush with egg white mixture. Bake at 375 F for 40 minutes or until done.�Cover loosely with foil halfway through baking time to preventoverbrowning. Remove from pans; cool on wire racks.

Source: "Fleischmann's Yeast"

S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 loaves"T(Baking Time): "0:40"

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NOTES : *To save up to 50% rising time, use Fleischmann's Rapid Rise� Yeast. Follow directions except reduce first rising; cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe. **To make round loaves: Divide dough in half. Form each half into 8-inch round ball; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush with egg white mixture. With sharp knife, cut 2-inch "X", about 1/2-inch deep, on top of each round loaf. Cover; let rise and bake as directed. Nutr. Assoc. : 14 0 26366 0 0 0 4922 3231

Chocolate Almond Panettone

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups all-purpose flour (3 to 3 1/2 cups) 1/3 cup sugar 1 package Fleischmann's Quick-Rise Yeast� 3/4 teaspoon salt 3/4 cup evaporated milk 1/3 cup butter or margarine 1/4 cup water 3 eggs -- at room temperature 1/3 cup mini semi-sweet chocolate chips 1/3 cup blanched slivered almonds -- coarsely chopped

Set aside 1 cup flour. In large bowl, combine remaining flour, sugar,undissolved yeast and salt. Heat milk, butter and water until hot to touch(125 to 130 F). Gradually stir hot liquids into dry ingredients. Mix in 2� �eggs and enough reserved flour to make stiff dough. Let rest in bowl 10minutes.

Stir in chocolate chips and almonds. Divide dough in half; place in 2

well-greased 1-pound coffee cans. Cover; let rise in warm, draft-freeplace until dough rises to within 1/2-inch of rim, about 1 hour.

Beat remaining egg with 1 tablespoon water; brush tops with egg mixture.Bake on lowest oven rack at 350 F for 35 minutes or until golden brown.�Cool in cans on wire rack 5 minutes; remove from cans to complete coolingon rack.


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Per serving: 133 Calories (kcal); 6g Total Fat; (37% calories from fat); 3g Protein; 18g Carbohydrate; 33mg Cholesterol; 109mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 4886 4982

Chocolate Love Knots

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Appetizers/ Snacks Fleischmann's Yeast Rolls Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 2/3 cup sugar 2/3 cup unsweetened cocoa 2 packages Fleischmann's Rapid Rise Yeast� 1 teaspoon salt 3/4 cup water 1/2 cup butter or margarine (1 stick) -- cut up 1/4 cup milk 2 eggs 1/2 cup chopped pecans or walnuts -- toasted 3 ounces white chocolate baking bars -- melted

In large bowl, combine 1 cup flour, sugar, cocoa, undissolved yeast andsalt. Heat water, butter and milk until very warm (120 to 130 F); butter�does not need to melt. Stir into dry ingredients. Stir in 1 egg, pecansand enough remaining flour to make soft dough. Knead on lightly flouredsurface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10minutes.

Divide dough in half; divide each half into 12 pieces. Roll each to 9-inch

rope; tie into a loose knot. Place knots on 2 greased large baking sheets.Cover; let rise in warm, draft-free place until doubled in size, about 40to 50 minutes.

Beat remaining egg; brush on knots. Bake at 375 F for 12 to 15 minutes or�until done, switching positions of pans halfway through baking. Removefrom pans; cool on wire racks. Drizzle melted chocolate on knots.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "24 rolls"

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Per serving: 174 Calories (kcal); 8g Total Fat; (38% calories from fat); 4g Protein; 24g Carbohydrate; 16mg Cholesterol; 142mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 26366 0 0 4098 0 0 20148 5519

Christmas K chen�

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Fleischmann's Yeast Holiday Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups all-purpose flour (3 to 3 1/2 cups) 2 tablespoons sugar 1 package Fleischmann's Active Dry or Rapid Rise� Yeast 1 teaspoon ground cardamom 1/2 teaspoon salt 1/2 cup butter or margarine 1/4 cup water 1/4 cup milk 2 eggs -- at room temperature 1/2 cup chopped candied cherries ALMOND FILLING 1/2 cup almond paste (5 ounces) 1 egg white -- beaten 1/2 cup chopped almonds -- toasted Confectioners' Sugar Icing (optional)

CONFECTIONERS' SUGAR ICING 1 cup confectioners' sugar 1/4 teaspoon almond extract

1 tablespoon milk (1 to 2 tablespoons)

In large bowl mix 3/4 cup flour, sugar, undissolved yeast, cardamom andsalt.

Heat butter, water and milk until hot to touch (125 to 130 F). Gradually� �add to dry ingredients; beat 2 minutes at medium speed of electric mixer,scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed2 minutes, scraping bowl occasionally. With spoon, stir in enoughadditional flour to make stiff dough. Knead on lightly floured surfaceuntil smooth and elastic, about 4 to 5 minutes. Place in greased bowl,turning to grease top. Cover; let rise in warm, draft-free place untildoubled in size, about 1 hour.*

Prepare Almond Filling: Combine almond paste with egg white. Beat withfork until well blended. Stir in chopped almonds.

Punch dough down. On lightly floured surface, roll dough to 9 30-inch�rectangle. Spread filling to within 1/2-inch of edges; sprinkle withcherries. Roll up from long side as for jelly roll; pinch seam to seal.With sharp knife, cut roll in half lengthwise; carefully turn halves sothat cut sides face up. Twist halves around each other, keeping cut sidesup so filling is visible. Transfer to greased baking sheet. Shape intoring and pinch ends to seal. Cover; let rise in warm, draft-free placeuntil doubled in size, about 30 minutes.

Bake at 350 F for 30 minutes or until done. Remove from baking sheet; cool�on wire rack. If desired, frost top of wreath with Confectioners' SugarIcing. Makes 1 coffeecake._____________________

To Make Confectioners' Sugar Icing:

In small bowl, combine 1 cup confectioners' sugar, 1/4 teaspoon almondextract and 1 to 2 tablespoons milk. Beat until smooth.

Cuisine: "German"Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 Coffee Cake"

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Per serving: 221 Calories (kcal); 9g Total Fat; (36% calories from fat); 5g Protein; 31g Carbohydrate; 40mg Cholesterol; 143mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

NOTES : *To save up to 50% rising time, use Fleischmann's Rapid Rise� Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe. To Shape as Figure-8: Roll dough to 10 15-inch rectangle. Spread filling to within�

1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. With sharp knife, cut roll in half lengthwise. Carefully transfer one half, cut side up, onto greased baking sheet. Form into letter "S". With second half, make a reverse "S"; set on top of "S" shape, cut side up, forming figure "8". Pinch ends to seal. Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2428 0 0 0 0 0 0 0 1191 0 4138

Christmas Master Dough for All Festive Holiday Breads

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Dough Fleischmann's Yeast Holiday Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 1/2 cup sugar 2 packages Fleischmann's Active Dry Yeast -- or Rapid Rise� 1 teaspoon salt 3/4 cup milk 1/2 cup water 1/2 cup butter or margarine 2 eggs -- at room temperature

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast andsalt. Heat milk, water and butter until very warm (120 to 130 F). Butter� �does not need to melt. Gradually add to dry ingredients; beat 2 minutes atmedium speed of electric mixer, scraping bowl occasionally. Add eggs and1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.With spoon, stir in enough additional flour to make stiff batter.

Place in well-greased bowl; grease top. Cover airtight and refrigerate for2 hours or up to 3 days.

Punch dough down; turn out onto lightly floured surface. Divide into 2pieces or leave whole, depending on selected variation. (variations below)____________________

CINNAMON CHRISTMAS TREEUse 1/2 dough. Makes 1 tree.

Make Cinnamon-Date Filling: In small bowl, combine 3/4 cup chopped dates,1/2 cup chopped, toasted pecans or walnuts, 1/4 cup sugar and 3/4 teaspoonground cinnamon; reserve.

Shape, bake and decorate: Roll dough to 16- 10-inch rectangle. Melt 2�tablespoons butter; brush on dough. Sprinkle evenly with Cinnamon-DateFilling. Roll up from long side as for jelly roll. Pinch seam to seal.With sharp knife, cut roll into 16 equal pieces.

On lower third of large, greased baking sheet, arrange 5 rolls in a row,

with edges touching. Build tree with additional rows of rolls 4 rolls in�second row, 3 rolls in third row, 2 rolls in fourth row and one for top oftree. Place remaining roll at bottom center of tree to make trunk. Cover;let rise in warm, draft-free place until doubled in size, about 30minutes.

Bake at 400 F for 15 minutes or until done. Invert onto wire rack to cool.�

Decorate as desired with Vanilla Icing (recipe follows) and candied fruitsor small colored candies.____________________

LEMON SNOWPEOPLEUse all of dough. Makes 12 snowpeople.

If desired, flavor Make-Ahead Refrigerator Dough with lemon: Prepare doughas directed, adding 1 tablespoon grated lemon peel along with flour to dryingredients.

Shape, bake and decorate: Divide dough into 12 equal pieces. Divide onepiece into 1 small, 1 medium and 1 large piece. Roll into smooth balls. Ongreased baking sheet, arrange balls in a row, with edges touching, to makea snowperson. Flatten slightly with palm of hand. Repeat with remainingdough to make 12 snowpeople. Allow 2-inches between snowpeople on bakingsheets. Cover; let rise in warm, draft-free place until doubled in size,about 25 minutes.

Bake at 375 F for 15 minutes or until done. Remove to wire racks to cool.�

Brush with Lemon Icing (recipe follows). Before icing dries, decorate withmini chocolate chips or currants to make face and buttons. Tie coloredribbons on necks for scarves. Cut out hats from colored paper; secure onheads with toothpicks._____________________

CANDY CANE COFFEE CAKEUse 1/2 dough. Makes 1 candy cane.

Make Raspberry-Almond Filling: In small bowl, combine 1/2 cup raspberryjam with 1/3 cup toasted slivered almonds; stir to blend. Reserve.

Shape, bake and decorate: Roll dough to 16- 8-inch rectangle. Spread�Raspberry-Almond Filling over center third of dough length. With sharpknife, make cuts from filling to dough edge at 1-inch intervals along bothsides of filling. Alternating sides, fold strips, at an angle, acrossfilling. Stretch dough to 20-inch length. Curve one end to form canehandle. Place on greased baking sheet. Cover; let rise in warm, draft-freeplace until doubled in size, about 30 minutes.

Bake at 375 F for 20 minutes or until done. Remove from baking sheet and�cool on wire rack. Decorate with Almond Icing (recipe follows). ______________________

POINSETTIA CAKEUse 1/2 dough. Makes 1 cake.

If desired, flavor Make-Ahead Refrigerator Dough with orange: Preparedough as directed adding 1 tablespoon grated orange peel along with flour

to dry ingredients.

Make Cranberry Filling*:In saucepan, combine 1 cup finely chopped cranberries, 1/2 cup sugar and 11/2 teaspoons grated orange peel. Bring to boil over medium heat; stir andcook 5 minutes. Cool.

Shape, bake and decorate: Remove 6 marble-size pieces of dough. Shape intoballs; reserve. Roll remaining dough to 10- 15-inch rectangle. Spread�filling over 2/3 of rectangle (covering a 10- 10-inch portion). Fold�into thirds, like a letter, starting with the unfilled end of dough. Withsharp knife, cut into 8 crosswise slices. On greased baking sheet, arrangeslices, spoke-fashion, with cut sides up. Join ends at center and pinch toseal. Pinch tip of each petal to make points. Arrange reserved balls ondough in center of flower. Cover; let rise in warm, draft-free place untildoubled in size, about 25 minutes.

Bake at 375 F for 25 minutes or until done. Carefully remove from baking�sheet to wire rack to cool. Decorate with Orange Icing (recipe follows).

*Or use 1/2 cup Ocean Spray CranFruit (Cranberry-Raspberry, -Orange,-Apple or -Strawberry sauce). Available in plastic tubs in dry goodssection of the grocery store.______________________

Icing Recipes

Vanilla Icing: Combine 1 cup confectioners' sugar, 1 to 2 tablespoons milkand 1/2 teaspoon vanilla. Beat until smooth.

Almond Icing: Combine 1 cup confectioners' sugar, 1 to 2 tablespoons milkand 1/4 teaspoon almond flavoring. Beat until smooth.

Lemon Icing: Combine 1 cup confectioners' sugar and 1 to 2 tablespoonslemon juice. Beat until smooth.

Orange Icing: Combine 1 cup confectioners' sugar and 1 to 2 tablespoonsorange juice. Beat until smooth.


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Nutr. Assoc. : 14 0 26366 0 0 0 0 0

Cinnamon Date Nut Holiday Bread

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Appetizers/ Snacks Fleischmann's Yeast Holiday Sweet Breads and Coffee Cakes Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/4 cups all-purpose flour* (3 1/4 to 3 3/4 cups) 1/3 cup sugar 1 package Fleischmann's Rapid Rise Yeast� 3/4 teaspoon salt 3/4 cup evaporated milk OR 3/4 cup half-and-half 1/3 cup butter or margarine 1/4 cup water 2 eggs 1 cup imported chopped or snipped pitted dates 1 cup chopped walnuts -- toasted CINNAMON FILLING 1/3 cup sugar 2 teaspoons ground cinnamon FROSTING 1 cup sifted powdered sugar 4 tablespoons milk

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast andsalt. Heat milk, butter and water until very warm (120 to 130 F); stir� �into dry ingredients. Stir in eggs, dates, nuts and enough remaining flourto make stiff batter. Cover; let rest 10 minutes.

Prepare Cinnamon Filling: In small bowl, combine sugar and groundcinnamon.

Generously grease two 13- to 16-ounce coffee cans. Beginning with batter,alternately spoon heaping tablespoons of batter and scant teaspoons ofCinnamon Filling into cans, dividing evenly. Cover; let rise in warm,draft-free place until batter rises to within 1/2-inch of rim, about 30 to45 minutes.

Bake on lowest oven rack at 350 F for 40 to 45 minutes or until done. Cool�in cans on wire rack 5 minutes; remove from cans to wire rack to coolcompletely. Drizzle with Frosting.

Frosting: In small bowl, combine sifted powdered sugar and 3 to 4teaspoons milk; stir until smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield:

"2 Loaves"

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Per serving: 193 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g Protein; 30g Carbohydrate; 25mg Cholesterol; 108mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : *To measure flour, spoon into dry measure and level off.Nutr. Assoc. : 14 0 26366 0 0 0 2130706543 0 0 0 2662 0 0 0 0 0 0 0 0 0

Cinnamon Hearts

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Fleischmann's Yeast Holiday Rolls Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups) 1 1/4 cups sugar 2 packages Fleischmann's Rapid Rise yeast� 1 teaspoon salt 1/2 cup water 1/2 cup milk 3/4 cup butter or margarine 2 eggs 1 1/2 tablespoons ground cinnamon 1 cup finely chopped dates Confectioners' Sugar Frosting -- optional (recipe follows)

CONFECTIONERS' SUGAR FROSTING 1 cup confectioners' sugar 1 tablespoon milk (1 to 2 tablespoons) 1/2 teaspoon vanilla extract

In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast andsalt. Heat water, milk and 1/2 cup butter until very warm (125 to 130 F).� �Stir into dry ingredients. Mix in eggs and enough remaining flour to makesoft dough. Knead on lightly floured surface until smooth and elastic,about 4 to 6 minutes. Cover; let rest 10 minutes.

Divide dough into 2 equal pieces. On lightly floured surface, roll each to10- 12-inches. Melt remaining butter; brush on dough. Sprinkle evenly�with remaining sugar, cinnamon and dates; roll up tightly from long endsas for jelly roll. Pinch seams to seal; place rolls seam side down.

Mark each roll into 16 equal pieces. Starting with first mark, slice everyother mark 3/4 of the way through dough. Slice remaining marks all the waythrough dough to make 8 rolls from each piece of dough. Spread apart thetwo halves of each roll (like a fan). Gently flatten with hand; pinch andshape to resemble hearts. Place on greased baking sheets.

Cover; let rise in warm, draft-free place until doubled in size, about 30to 45 minutes. If needed, carefully reshape each roll to heart shape.

Bake at 375 F for 15 to 20 minutes or until done. Remove from sheets; cool�on wire racks. Frost, if desired. ____________________

Confectioners' Sugar Frosting: Combine 1 cup confectioners' sugar, 1 to 2tablespoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.


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Per serving: 350 Calories (kcal); 10g Total Fat; (25% calories from fat); 5g Protein; 61g Carbohydrate; 48mg Cholesterol; 234mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662 2130706543 0 1191 4138 0

Cinnamon Pull-Apart Loaves


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Basic Bread -- see recipe 1/2 cup sugar 4 teaspoons ground cinnamon 1/4 cup margarine Cooking spray

Follow directions for mixing and kneading BASIC BREAD. Cover and let rest10 minutes, as directed.

While dough rests, coat two 7 1/2- 2 1/2- 3 1/2-inch loaf pans with� �cooking spray. Combine cinnamon and sugar in small bowl and set aside.Melt margarine in small saucepan over low heat. To shape loaves, dividedough into 32 equal pieces. Form into smooth balls. Dip each ball inmelted margarine and roll in sugar mixture. Place 16 balls in each pan,making 2 rows of balls. Cover; let rise in warm, draft-free place untildoubled in size, about 1 hour.

Bake at 375 F for 35 minutes or until done. Cool in pan 10 minutes. Then�

turn out onto wire rack to complete cooling.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 Loaves"T(Baking Time): "0:35"

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Per serving: 34 Calories (kcal); 2g Total Fat; (48% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 22mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0

Classic Bran Dinner Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup 100% bran 1 cup milk 1/2 cup water 1/2 cup margarine 4 cups all-purpose flour (4 to 4 1/2 cups) 2 packages Fleischmann's Rapid Rise Yeast� 1/3 cup sugar 3/4 teaspoon salt 3 eggs Poppy, caraway, or sesame seeds -- optional

Heat bran, milk, water and margarine until very warm (125 to 130 F); let� �stand 5 minutes.

Meanwhile, in large bowl, combine 2 cups flour, undissolved yeast, sugarand salt. Stir warm bran mixture into dry ingredients. Mix in 2 eggs andenough remaining flour to make soft dough. Grease top of dough. Covertightly with plastic wrap; refrigerate 2 to 24 hours.

Punch dough down. On lightly floured surface, divide dough in half. Shapeas desired (see notes).

Place rolls, about 2 inches apart, on greased baking sheets. Cover; letrise in warm, draft-free place until doubled in size, about 20 to 30minutes.

Beat remaining egg with 1 tablespoon water; brush on rolls. If desired,sprinkle with seed. Bake at 375 F for 15 minutes or until golden brown.�Remove from sheets; cool on wire racks.

Makes 1 to 2 dozen rolls.____________________

Roll Shapes:

Crescents: Roll each half to 14-inch circle. Cut each into 12 pie-shapedwedges. Roll up tightly from wide end. Curve ends slightly to formcrescent.

Knots: Divide each half into 12 equal pieces; roll each to 9-inch rope.Tie once loosely.

Coils: Divide each half into 12 equal pieces; roll each to 9-inch rope.Coil each rope and tuck end under coil.

Twists: Divide each half into 12 equal pieces. Roll each into 12-inchrope. Fold each rope in half and twist together. Pinch ends to seal.

To Make Sandwich Rolls: Divide each half into 6 equal pieces. Roll eachpiece to 5- 5-inch ovals. Roll up tightly as for jelly roll. Pinch seam�and ends to seal. Place on greased baking sheets, about 2 inches apart.After rising and brushing with egg wash, make 3 diagonal slashes withsharp knife on each roll. If desired, sprinkle with seed. Bake asdirected.


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Nutr. Assoc. : 2005 0 0 0 14 26366 0 0 0 0

Classic Dinner Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups all-purpose flour (4 to 4 1/2 cups) 1/4 cup sugar 2 packages Fleischmann's Active Dry or Rapid Rise� Yeast 1 1/2 teaspoons salt 3/4 cup warm milk (105 to 115 F)� � 1/2 cup warm water (105 to 115 F)� � 1/3 cup butter or margarine -- softened 2 eggs Poppy or sesame seeds -- optional

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast andsalt. Gradually add warm milk, warm water and butter to dry ingredients;beat 2 minutes at medium speed of electric mixer, scraping bowloccasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed,scraping bowl occasionally. With spoon, stir in enough remaining flour tomake soft dough. Grease top; cover tightly with plastic wrap andrefrigerate 2 to 24 hours.

Remove from refrigerator; punch dough down. Remove dough to lightlyfloured surface. Shape as desired (directions follow).

Place rolls, about 2 inches apart, on greased baking sheets (or other pansas directed below). Cover; let rise in warm, draft-free place untildoubled in size, about 20 to 40 minutes.

Beat remaining egg; brush on rolls. If desired, sprinkle with poppy orsesame seed. Bake at 375 F for 15 to 20 minutes or until golden brown.�Remove from sheets or pans; cool on wire racks.

Makes 1 1/2 to 2 dozen rolls.____________________

Roll Shapes

Pan Rolls: Divide dough into 18 equal pieces. Roll each piece into ball.Place nine balls in each of two greased 8-inch round baking pans.

Lucky Clovers: Divide dough into 18 equal pieces. Roll each piece intoball. Place in 18 greased 2 1/2-inch muffin pan cups. Let rise asdirected. Just before baking: with scissors, snip each roll in half, thenin quarters, cutting almost through to bottom of roll.

Crescents: Divide dough in half. Roll each half to 16-inch circle. Withsharp knife, cut each into 12 pie-shaped wedges. Roll up tightly from wideend. Place rolls, with points down, on greased baking sheets. Curve endsslightly to form crescents.

Knots: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope.Tie loose knot in center of each rope.

Coils: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope.Coil each rope and tuck end under coil.

Twists: Divide dough into 24 equal pieces. Roll each piece to 12-inch

rope. Fold each rope in half and twist three to four times. Pinch endstogether to seal.

Wreaths: Roll ropes to 16-inches. Fold each rope in half and twist sevento eight times. Form into rings and pinch ends together to seal.

Clover Leaf: Divide dough into 18 equal pieces. Divide each again intothree equal pieces; roll into balls. Place three balls in each section of18 greased 2 1/2-inch muffin pan cups.

Posy Rolls: Divide dough into 24 equal pieces. Roll each piece to ball.Let rise as directed. Just before baking: with scissors, make six snips,3/4-inch deep, around perimeter of each ball.

Figure 8 Rolls: Divide dough into 24 equal pieces. Roll each piece to12-inch rope. Form each rope into ring and pinch ends to seal. Twist onceat center to make "8."

Twin Roll-Ups: Divide dough in half. Roll each half to 22- 6-inch�rectangle. Brush each with 1 tablespoon butter, melted. Roll uplengthwise, as for jelly roll. Pinch seam to seal. With sharp knife, cuteach into nine pieces. Place 2 inches apart on greased baking sheets. Withback of knife, make deep crease (almost to bottom of pan) in center ofeach roll. Let rise as directed. Just before baking, crease again.

Fan Tans: Divide dough into three equal pieces. Roll each piece to 9-inchsquare. Brush with 3 tablespoons butter, melted. With sharp knife, cuteach square into six strips. Make three stacks (6 strips each). Cut eachstack into six (about 1 1/2-inch) pieces. Place fan tans, cut sides up, in18 greased 2 1/2-inch muffin pan cups.

Mini Subs: Divide dough into 24 equal pieces. Roll each piece to 3-inchcircle. Roll up each circle as for jelly roll; pinch seam to seal. Taperends by gently rolling back and forth. Let rise as directed. Just beforebaking, with sharp knife, make three diagonal slashes on each roll.


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Nutr. Assoc. : 14 0 26366 0 4138 5472 0 0 0

Classic Pizza Dough

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Dough Fleischmann's Yeast Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 cups all-purpose flour (5 to 5 1/2 cups) 1 1/2 teaspoons salt 1 package Fleischmann's Quick-Rise Instant Yeast -- *see notes� 2 cups water 1/4 cup olive oil or vegetable oil

Set aside 1 cup flour from total amount. Mix remaining flour, salt andyeast in large bowl. Heat water and olive oil to 125 to 130 F. Add to dry� �ingredients; blend well. Stir in enough additional flour to make softdough. Knead on lightly floured surface until smooth and elastic, about 4to 6 minutes. Cover; let rest 10 minutes. Divide dough in half; prepareaccording to selected recipe or freeze.**

Makes 2 thin-crust 14-inch pizzas, 8 individual 8-inch pizzas or 2thick-crust 13 9-inch pizzas. �____________________

VARIATIONS Herb Dough - Follow above recipe adding 2 teaspoons sweet basil, oreganoor rosemary to dry ingredients.

Cheese Dough - Follow above recipe adding 1/2 cup grated Parmesan cheeseto dry ingredients.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 crusts"

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NOTES : *To use Fleischmann's Fast Rising Active Dry Yeast, combine yeast� and warm water (105 to 115 F) in large bowl; stir until� � dissolved. Stir in salt, oil and 2 cups flour to yeast mixture; blend well. Stir in enough remaining flour to make soft dough. Knead as directed. Cover; let rest 20 minutes. Or if desired, place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Punch dough down; prepare according to selected recipe or freeze. **To freeze pizza dough: Flatten each dough half into 8-inch disk. Wrap airtight in double thickness plastic freezer bags or aluminium foil. Freeze up to 2 months. Thaw at room temperature or

in refrigerator. Nutr. Assoc. : 14 0 26366 0 986

Classic White Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups all-purpose flour (6 to 6 1/2 cups) 3 tablespoons sugar 2 teaspoons salt 2 packages Fleischmann's Rapid Rise Yeast� 1 1/2 cups water 1/2 cup milk 2 tablespoons butter or margarine

In large mixer bowl, combine 1 1/2 cups flour, sugar, salt and undissolvedyeast. Heat water, milk and butter to 120 to 130 F. Gradually add to dry� �ingredients and beat 2 minutes at medium speed of electric mixer, scrapingbowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. Withspoon, stir in enough additional flour to make soft dough. Knead onlightly floured surface until smooth and elastic, about 8 to 10 minutes.

Divide dough in half. Prepare one half for freezing (directions follow).Prepare one half for baking: Cover kneaded dough and let rest on flouredsurface 10 minutes.

Shape, rise and bake according to selected variation.

WHOLE WHEAT BREAD: Substitute 1 to 3 cups whole wheat flour forall-purpose flour.____________________

To Freeze Bread Dough (use 1/2 above recipe):

Flatten dough to 6-inch disk. Place in lightly floured 1-gallon plasticfreezer bag with zipper lock. Squeeze air from bag and close zipper.Freeze for up to one month. When thawing and rising dough, check doughfrequently. Use the following time ranges as a guideline. Thawing andrising times vary according to the temperature of the dough, the room orthe refrigerator. Frozen and thawed dough is cooler than freshly madedough and takes longer to rise.

To Thaw:Thaw dough (in sealed bag) and allow to rise slightly either in therefrigerator, on the counter or in a microwave oven (instructions follow).Once thawed, remove from bag; shape, rise and bake as directed. Refrigerator: overnight or 8 to 16 hours.� Counter (room temperature): 4 to 9 hours.� Microwave oven: Heat for 10 minutes on LOW (10% power), turn over and�

rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough isthawed.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 Loaf"

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Nutr. Assoc. : 14 0 0 26366 0 0 0

Cloverleaf Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 3 tablespoons sugar 2 packages Fleischmann's Active Dry Yeast� 1 teaspoon salt 1 cup milk 1/2 cup water 1/4 cup butter or margarine

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.Heat milk, water and butter until very warm (120 to 130 F). Gradually add� �to dry ingredients; beat 2 minutes at medium speed of electric mixer,scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stirin enough remaining flour to make soft dough.

Knead on floured surface until smooth and elastic, about 5 minutes. Placein greased bowl, turning to grease top. Cover; let rise in warm placeuntil doubled in size, about 30 to 45 minutes.

Punch dough down. On floured surface, divide into 18 equal pieces. Divideeach piece into 3 equal pieces; form into balls. Grease eighteen 21/2-inch muffin cups; place 3 balls into each cup. Cover; let rise in warmplace until doubled in size, about 20 to 40 minutes.

Bake at 425 F for 12 minutes or until done. Remove from cups; cool on wire�racks.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "18 Rolls"T(Baking Time): "0:12"

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Nutr. Assoc. : 14 0 26366 0 0 0 0

Cornbread

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Miscellaneous Breads Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup flour 1 cup cornmeal 1/4 cup sugar 4 teaspoons baking powder 3/4 teaspoon salt 2 eggs 1 cup milk 4 tablespoons vegetable oil

Preheat oven to 425 F. In medium bowl, stir together all dry ingredients.�In small bowl, beat together remaining ingredients. Pour liquid into dryingredients, stir just until moistened.

Pour batter into greased 8-inch baking pan and bake for 20-25 minutes,until lightly brown. Remove from oven, cool slightly, cut into squares andserve warm.

Source: "National Pork Producers Council"S(Internet address): "http://www.nppc.org"

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Per serving: 120 Calories (kcal); 5g Total Fat; (35% calories from fat); 3g Protein; 17g Carbohydrate; 25mg Cholesterol; 237mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other

Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Cranberry Wreaths

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Braids and Wreaths Fleischmann's Yeast Holiday

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups all-purpose flour (3 to 3 1/2 cups) 1/4 cup sugar 1 package Fleischmann's Quick-Rise Yeast� 1 teaspoon salt 3/4 cup evaporated milk 1/4 cup water 1/4 cup butter or margarine 2 eggs -- at room temperature Confectioners' Sugar Frosting -- optional, recipe follows CRANBERRY FILLING 1 cup finely chopped cranberries 1/2 cup sugar 1 1/2 teaspoons orange peel

CONFECTIONERS' SUGAR FROSTING 1 cup confectioners' sugar 4 teaspoons evaporated milk (4 to 5 teaspoons) 1/2 teaspoon vanilla extract

Set aside 1 cup flour. In large bowl, combine remaining flour, sugar,undissolved yeast and salt. Heat milk, water and butter until hot to touch(125 to 130 F). Gradually stir hot liquids into dry ingredients. Mix in� �eggs and enough reserved flour to make stiff batter. Cover loosely withplastic wrap; refrigerate 2 to 24 hours.

Prepare Cranberry Filling: Combine in small saucepan, finely choppedcranberries, sugar and orange peel. Bring to boil over medium heat; stirand cook for 5 minutes. Cool.

Punch dough down. On lightly floured surface, roll dough to 21- 12-inch�rectangle. Spread entire surface of dough with Cranberry Filling. Fold 1/3of dough over from 12-inch side. Fold remaining section of dough over,making a 12- 7-inch rectangle. Press edges to seal. Cut dough into 12�(1-inch) strips. Holding ends of each strip, twist in opposite directionsthree times. Pinch ends of each twisted strip to form wreaths. Place ongreased baking sheets. Cover; let rise in warm, draft-free place untilalmost doubled in size, about 30 minutes.

Bake at 350 F for 25 minutes or until done. Remove from baking sheets;�cool on wire racks. Makes 12 wreaths. If desired, frost with

Confectioners' Sugar Frosting.____________________

Confectioners' Sugar Frosting: In small bowl, combine 1 cup confectioners'sugar, 4 to 5 teaspoons evaporated milk and 1/2 teaspoon vanilla extract;beat until smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "12 wreaths"T(Baking Time): "0:25"

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Per serving: 276 Calories (kcal); 6g Total Fat; (20% calories from fat); 6g Protein; 50g Carbohydrate; 47mg Cholesterol; 246mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 26366 0 3254 0 0 0 2130706543 0 0 2660 0 0 0 1191 3254 0

Cranberry-Orange Holiday Wreath


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups) 2 packages Fleischmann's Rapid Rise Yeast� 1/2 teaspoon salt 1/2 cup milk 1/4 cup water 1/4 cup honey 1/4 cup butter or margarine 2 eggs CRANBERRY ORANGE FILLING 1 cup finely chopped cranberries 1/2 cup chopped orange segments 3 tablespoons honey 1/2 cup chopped pecans ORANGE ICING 1 cup sifted powdered sugar 2 tablespoons orange juice

Prepare Cranberry-Orange Filling: In medium saucepan, heat 1 cup finelychopped cranberries, 1/2 cup chopped orange segments and 3 tablespoonshoney to a boil. Reduce heat; simmer 5 to 10 minutes, stirringoccasionally or until thickened. Stir in 1/2 cup chopped pecans, toasted.Cool completely. Set aside.

In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heatmilk, water, honey and butter until very warm (120 to 130 F); stir into� �dry ingredients. Stir in 1 egg and enough remaining flour to make softdough. Knead on lightly floured surface until smooth and elastic, about 4to 6 minutes. Cover; let rest on floured surface 10 minutes.

Roll dough to 16 9-inch rectangle. Spread Cranberry-Orange Filling to�within 1/2-inch of dough edges. Beginning at long end, roll up tightly;pinch seam to seal. Place roll, seam side down, on large, greased bakingsheet. Form into ring and pinch ends to seal. With sharp knife, cut slitsstarting from outer edge, 2/3 of the way through dough, at 1-inchintervals. Turn each section on its side to show filling. Cover; let risein warm, draft-free place until doubled in size, about 30 to 45 minutes.

Beat remaining egg; brush on dough. Bake at 375 F for 25 to 35 minutes or�until done, covering with foil after 15 minutes to prevent excessbrowning. Remove from sheet and cool on wire rack. Drizzle with OrangeIcing.____________________

Orange Icing: In small bowl, combine sifted powdered sugar and 1 to 2tablespoons orange juice. Stir until smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 wreath"

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Nutr. Assoc. : 14 26366 0 0 0 0 0 0 0 0 2660 1013 0 0 0 0 0 0

Cranberry-Orange Sandwich Rolls

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Burger/ Sandwich Buns Fleischmann's Yeast Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

2 1/2 cups all-purpose flour (2 1/2 to 3 cups) 3 tablespoons sugar 1 package Fleischmann's Rapid Rise Yeast� 2 teaspoons freshly grated orange peel 1 teaspoon salt 1/3 cup milk 1/4 cup water 2 tablespoons butter or margarine -- cut up 3/4 cup dried cranberries 2 eggs

In large bowl, combine 1 cup flour, sugar, undissolved yeast, orange peeland salt. Heat milk, water and butter until very warm (120 to 130 F);� �stir into dry ingredients. Stir in cranberries, 1 egg, 1 egg yolk (reserveegg white) and enough remaining flour to make soft dough. Knead on lightlyfloured surface until smooth and elastic, about 4 to 6 minutes. Cover; letrest 10 minutes.

Divide dough into 6 equal pieces. Roll each to 18-inch rope; coil rope,tucking under end. Place 2 inches apart on greased large baking pan.Cover; let rise in warm, draft-free place until doubled in size, about 30to 45 minutes.

Lightly beat reserved egg white; brush on tops of rolls. Bake at 375 F for�12 to 15 minutes or until golden brown. Remove from pan; cool on wirerack.


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Nutr. Assoc. : 14 0 26366 20085 0 0 0 0 0 0

Cranberry-Pecan Wreath


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- FILLING 1 1/2 cups fresh or frozen cranberries -- finely chopped

1 cup packed brown sugar 1/3 cup butter or margarine 3/4 cup chopped pecans -- toasted DOUGH 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1/3 cup granulated sugar 1 package Fleischmann's Rapid Rise Yeast� 3/4 teaspoon salt 1/2 cup milk 1/3 cup butter or margarine -- cut up 1/4 cup water 2 eggs GLAZE 1 1/4 cups sifted powdered sugar 2 tablespoons butter or margarine -- softened 1 tablespoon milk (1 to 2 tablespoons) 2 teaspoons freshly grated orange peel

To make filling: In medium saucepan, combine cranberries, brown sugar andbutter. Bring to a boil over medium-high heat. Reduce heat; simmer 5 to 7minutes or until very thick, stirring frequently. Remove mixture fromheat; stir in pecans.

To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolvedyeast, and salt. Heat milk, butter and water until very warm (120 to�130 F); stir into dry ingredients. Stir in 2 eggs and enough remaining�flour to make soft dough. Knead on lightly floured surface until smoothand elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Roll dough to 30 6-inch rectangle; spread filling over dough to within�1/2 inch of edges. Beginning at long end, roll up tightly, pinching seamto seal. Form into ring; join ends, pinching to seal. Transfer to greasedlarge baking sheet. Cover; let rise in warm, draft-free place untildoubled in size, about 45 to 60 minutes.

Bake at 350 F for 40 to 45 minutes or until done. Remove from pan; cool on�wire rack. ____________________

To Make Glaze:

In small bowl, combine all ingredients; stir until smooth. Drizzle overwreath; decorate with additional cranberries, orange slices and pecanhalves, if desired


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Per serving: 446 Calories (kcal); 19g Total Fat; (37% calories from fat); 6g Protein; 65g Carbohydrate; 65mg Cholesterol; 280mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 20039 0 0 0 0 0 14 0 26366 0 0 0 0 0 0 0 0 0 4138 20085

Crescent Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 2/3 cups bread flour 1 package Fleischmann's Rapid Rise yeast� 1 tablespoon sugar 1 teaspoon baking powder 2/3 cup buttermilk 1/3 cup water 1/4 cup shortening 3 tablespoons margarine or butter -- softened Margarine or butter -- softened

Mix 1 1/3 cups flour, yeast (dry), sugar, salt and baking powder in largebowl. Heat buttermilk, water and shortening until very warm (125 to�130 ). Add to flour mixture. Beat on low speed until moistened, scraping�bowl constantly. Beat on medium speed 2 minutes. Stir in enough remainingflour to make dough easy to handle. Knead on floured surface 5 minutes.Cover and let rest 10 minutes.

Lightly grease cookie sheet. Roll dough into 12-inch circle. Spread with 3tablespoons margarine. Cut into 16 wedges. Beginning at rounded edge, rollup. Place each roll with points underneath on cookie sheet. Curve ends ofrolls to form crescents if desired. Lightly brush with margarine. Cover;let rise 45 to 60 minutes or until double.

Heat oven to 375 . Bake 15 to 20 minutes or until golden brown. �


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Nutr. Assoc. : 2339 26366 0 0 0 0 0 2394 0

Date Orange Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 cups all-purpose flour (2 1/2 to 3 cups) 1 1/2 cups whole wheat flour 2 packages Fleischmann's Rapid Rise Yeast� 1 1/2 teaspoons grated orange peel 3/4 teaspoon salt 3/4 cup milk 1/2 cup water 3 tablespoons honey 1/4 cup safflower oil 1 cup chopped dates or pitted dates -- snipped

In large bowl, combine 1 cup all-purpose flour, whole wheat flour,undissolved yeast, orange peel and salt. Heat milk, water, honey and oiluntil very warm (125 to 130 F). Stir into dry mixture. Stir in enough� �remaining all-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8minutes. Cover; let rest 10 minutes. Knead in dates.

Divide dough and form into 3 equal balls; place in oiled 9- 5-inch loaf�pan. Cover; let rise in warm draft-free place until doubled in size, about30 to 45 minutes.

Bake at 375 F for 40 to 45 minutes or until done, covering with foil�during last 15 minutes. Remove from pan; cool on wire rack.


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Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662

Date-Nut Rolls

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Appetizers/ Snacks Fleischmann's Yeast Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 8-ounce package chopped dates 1/2 cup water 2 tablespoons lemon juice 2 teaspoons grated lemon rind 1 cup chopped walnuts 1 cup milk 1 cup butter or margarine 6 cups all-purpose flour 2 packages Fleischmann's Active Dry or Rapid Rise� Yeast 4 eggs 2 teaspoons vanilla extract 3 teaspoons baking powder 3 tablespoons sugar

Preheat oven to 350 F. Combine first four ingredients in a medium saucepan�over medium high heat; cook and stir until thickened, about 3 to 5minutes. Stir in nuts; cool.

Combine 1 1/2 cups flour and yeast in large bowl of mixer. Heat milk andbutter until warm (125 to 130 F). Add milk mixture to flour mixture; beat� �at medium speed 2 minutes. Add eggs, vanilla and 1 cup flour; beat atmedium speed 2 minutes. Stir in baking powder, sugar and enough flour tomake a soft dough.

Divide dough into 6 equal pieces (3 equal pieces for 3 rolls). Roll eachpiece to 9-inch square. Spread each with 1/2 cup filling to within1/2-inch of edges; roll up. Pinch to seal bottom edge. Repeat with otherpieces of dough. Place 3 rolls on greased baking sheet and bake for 25minutes or until lightly browned. Remove from baking sheet and cool onwire rack. Repeat with remaining half of dough (if making 6 rolls).


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Per serving: 1063 Calories (kcal); 48g Total Fat; (40% calories from fat); 25g Protein; 137g Carbohydrate; 213mg Cholesterol; 619mg SodiumFood Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 8 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 2662 0 0 0 0 0 0 0 26366 0 0 0 0

Dinner Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 Classic White Bread Dough -- fresh or thawed 1 egg -- beaten 1 tablespoon water Sesame or poppy seeds

Divide dough into 12 equal pieces; form into smooth balls.

Place balls, spaced apart, on large greased baking sheet. Cover; let risein warm, draft-free place until doubled in size, about 30 to 45 minutes.

Beat egg with water; brush on rolls. If desired, sprinkle with sesame orpoppy seed. Bake at 375 F. oven for 20 minutes until done. Remove from�baking sheet; cool on wire rack.


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Per serving: 5 Calories (kcal); trace Total Fat; (62% calories from fat); trace Protein; trace Carbohydrate; 16mg Cholesterol; 5mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 1357

Diploma Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 cups all-purpose flour (5 to 5 1/2 cups)

1/4 cup sugar 2 packages Fleischmann's Rapid Rise Yeast� 2 teaspoons salt 3/4 cup milk 1/2 cup water 1/4 cup butter or margarine (1/2 stick) -- cut up 3 eggs -- divided use

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast andsalt. Heat milk, water and 3 tablespoons butter until very warm (120 to�130 F); stir into dry ingredients. Stir in 2 eggs and enough remaining�flour to make soft dough. Knead on lightly floured surface until smoothand elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Remove 1/2 cup dough; set aside. On lightly floured surface, divideremaining dough into 2 equal pieces. Roll each piece to 15 9-inch�rectangle. Melt remaining butter, brush on rectangles. Cut each into 9 (5 3-inch) rectangles; roll up from long sides and pinch seams to seal.�Place rolls, seam sides down, on greased baking sheets.

Divide reserved dough into 18 pieces; roll to 7-inch ropes. Tie a ropearound center of each roll. Place, 2 inches apart, on greased bakingsheets. Cover; let rise in warm, draft-free place until doubled in size,about 20 to 30 minutes.

Lightly beat remaining egg; brush on rolls. Bake at 400 F for 10 to 15�minutes or until done, switching positions of pans halfway through bakingtime for even browning. Remove from pans; cool on wire racks.


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Nutr. Assoc. : 14 0 26366 0 0 0 4098 0

Double Seed Bread Sticks

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Appetizers/ Snacks Fleischmann's Yeast


1/2 cup warm water (105 to 115 F)� � 1 package Fleischmann's Active Dry Yeast� 1/2 cup evaporated milk 1/4 cup olive oil -- at room temperature 1/4 cup poppy seeds 1/4 cup sesame seeds 1 teaspoon salt 3 cups all-purpose flour (3 to 3 1/2 cups) 1 egg white -- lightly beaten

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved.Stir in, milk, olive oil, poppy seed, salt and enough flour to make softdough. Knead on lightly floured surface until smooth and elastic, about 4to 6 minutes. Cover; let rest 20 minutes.

On lightly floured surface, roll dough to 12- 16-inches; cut into 16�(1-inch) strips. If desired, twist each strip 4 to 5 times. Place stripson greased baking sheets. Brush with egg white; sprinkle with sesame seed.Cover; let rise in warm, draft-free place for 15 minutes.

Bake at 400 F for 20 minutes or until done. Remove from baking sheets;�cool on wire racks.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "16 sticks"T(Baking Time): "0:20"

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Nutr. Assoc. : 5472 26366 0 0 0 0 0 14 0

Family Star Ring

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Appetizers/ Snacks Braids and Wreaths Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 cups all-purpose flour (5 to 5 1/2 cups) 2 packages Fleischmann's Active Dry or Rapid Rise� Yeast 1/2 cup sugar

4 teaspoons lemon peel 3/4 teaspoon salt 1 cup lowfat milk 1/2 cup water 1/2 cup margarine 2 eggs -- at room temperature OR (for low-cholesterol baking substitute) 3 egg whites Cooking spray DATE-NUT FILLING 1 package chopped dates or pitted dates -- snipped 1/2 cup water 1 teaspoon ground cinnamon OR 1 teaspoon pumpkin pie spice 1/2 cup chopped pecans -- toasted Confectioners' sugar icing -- optional

In large bowl mix 2 cups flour, undissolved yeast, sugar, lemon peel andsalt.

Heat milk, water and margarine until hot to touch (125 to 130 F).� �Gradually add to dry ingredients; beat 2 minutes at medium speed ofelectric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beatat high speed 2 minutes, scraping bowl occasionally. With spoon, stir inenough additional flour to make stiff dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8minutes. Place in bowl coated with cooking spray; spray top of dough withcooking spray. Cover; let rise in warm, draft-free place until doubled insize, about 45 minutes.*

Prepare Date-Nut Filling: Combine (8-ounce) package chopped dates(snipped) and water in saucepan over medium heat. Simmer 5 minutes,stirring occasionally, until very thick. Stir in ground cinnamon orpumpkin pie spice and chopped, toasted pecans.

Punch dough down. On lightly floured surface, roll dough to 18 15-inch�rectangle. Spread filling evenly on dough, leaving 1/2-inch border at longedges. Roll up from long side as for jelly roll; pinch seam to seal. Joinends to form ring; pinch to seal. Place in 10-inch tube pan coated withcooking spray. Spray top of dough with cooking spray. Cover; let rise inwarm, draft-free place until almost doubled in size, about 35 to 45minutes.

To make star: With sharp knife, make 8 V-shaped cuts in top of ring. Makeeach "V" 1/2-inch deep, 1-inch at wide end and 2-inches long with pointsextending to outer edge of ring.

Bake at 350 F for 55 to 60 minutes, until done. Cover with foil after 35�minutes. Remove from pan; cool on wire rack. Frost with icing, if desired.


"1 ring"

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Per serving: 290 Calories (kcal); 9g Total Fat; (28% calories from fat); 6g Protein; 46g Carbohydrate; 24mg Cholesterol; 183mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

NOTES : *To save up to 50% rising time, use Fleischmann's Rapid Rise� Yeast. Follow above directions except reduce first rise; cover kneaded dough and let rest on board 10 minutes. Proceed with recipe.Nutr. Assoc. : 14 26366 0 0 0 4038 0 0 0 0 2130706543 0 0 0 2662 0 0 0 2130706543 0 1191

Fleischmann's Sourdough Starter

Recipe By :Serving Size : 0 Preparation Time :0:00Categories : Fleischmann's Yeast Starters

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 1 package Fleischmann's Active Dry or Rapid Rise� Yeast 2 cups warm water (105 to 115 F)� �

In large plastic, ceramic or stainless steel container with tight-fittingcover, combine flour and undissolved yeast. Gradually add warm water todry ingredients and beat until smooth.

Cover; let stand in warm place until bubbly, sour-smelling, and a clearliquid has formed on top, about 2 to 4 days. Starter may darken. But if itchanges to another color (pink, green or other color), discard mixture andstart over. To store, cover and refrigerate.

To replenish and keep starter alive: Once a week, stir in equal amounts ofall-purpose flour and warm water (105 to 115 F). Beat until smooth. Cover� �and let stand in warm place until bubbly and sour-smelling and clearliquid has formed on top, about 12 to 24 hours. Use or cover andrefrigerate until ready to use.


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Per serving: 1613 Calories (kcal); 5g Total Fat; (2% calories from fat); 48g Protein; 337g Carbohydrate; 0mg Cholesterol; 26mg SodiumFood Exchanges: 22 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 26366 5472

Fruit 'n Nut Wreath

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Appetizers/ Snacks Braids and Wreaths Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup warm water (105 to 115 F)� � 1 package Fleischmann's Active Dry Yeast� 1/4 cup butter or margarine -- softened 1/4 cup sugar 1 teaspoon salt 1 egg 3 cups all-purpose flour (3 to 3 1/2 cups) DATE NUT FILLING 1 8-ounce package chopped dates 1/2 cup 100% bran cereal 1/2 cup chopped walnuts 2 tablespoons packed brown sugar 2 tablespoons butter -- melted 1 teaspoon ground cinnamon Confectioners' Sugar Frosting (recipe follows) -- optional CONFECTIONERS' SUGAR FROSTING 1 cup confectioners' sugar 4 teaspoons milk (4 to 5 teaspoons) 1/2 teaspoon vanilla extract

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved.Stir in butter, sugar, salt, egg and enough flour to make soft dough.Knead on floured surface until smooth, about 8 minutes. Place in greasedbowl, turning to grease top. Cover; let rise in warm place until doubled,about 1 to 1 1/2 hours.

Prepare Date-Nut Filling: Combine 1 package chopped dates, whole brancereal, chopped walnuts, packed brown sugar, butter, melted and groundcinnamon.

Punch dough down. On floured surface, roll dough to 20- 12-inches; cut�into three 20- 4-inch strips. Sprinkle 1/3 date filling along center of�each strip. Pinch seams and ends to seal. Roll and stretch ropes to 24inches. Place ropes, side by side, with seam sides down; braid. Form intowreath; pinch ends to seal. Transfer to greased baking sheet. Cover; letrise in warm place until doubled, about 1 hour.

Bake at 375 F for 30 minutes or until done. Remove from sheet; cool on�wire rack. Frost.____________________

Confectioners' Sugar Frosting: Combine 1 cup confectioners' sugar, 4 to 5teaspoons milk and 1/2 teaspoon vanilla extract. Beat until smooth.


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Per serving: 246 Calories (kcal); 7g Total Fat; (25% calories from fat); 5g Protein; 43g Carbohydrate; 24mg Cholesterol; 198mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 5472 26366 0 0 0 0 14 0 0 0 2005 0 0 0 0 2130706543 0 0 1191 4138 5401

Garden Herb Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups all-purpose flour (4 to 4 1/2 cups) 3 tablespoons sugar 2 packages Fleischmann's Rapid Rise Yeast� 1 1/2 teaspoons salt 3/4 teaspoon dried marjoram leaves 3/4 teaspoon dried thyme 3/4 teaspoon dried rosemary leaves 3/4 cup milk 1/2 cup water 1/4 cup plus 1 tablespoon butter or margarine 1 egg Marjoram, thyme or rosemary -- optional

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt,marjoram, thyme and rosemary. Heat milk, water and 1/4 cup butter untilvery warm (120 to 130 F); stir into dry ingredients. Stir in egg and� �enough remaining flour to make soft dough. Knead on lightly flouredsurface until smooth and elastic, about 4 to 6 minutes. Cover; let rest onfloured surface 10 minutes.

Divide dough into three equal pieces. Roll each to 30-inch rope. Braid

ropes; pinch ends to seal. Tie knot in center of braid; wrap ends aroundknot, in opposite directions, and tuck under to make round loaf. Place ongreased baking sheet. Cover; let rise in warm, draft-free place untildoubled in size, about 20 to 40 minutes.

Bake at 375 F for 30 to 35 minutes or until done, covering with foil�during last 10 minutes to prevent excess browning. Melt remaining butter;brush on loaf. If desired, sprinkle with marjoram, thyme and rosemary.Remove from sheet; cool on wire rack.


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Nutr. Assoc. : 14 0 26366 0 3128 0 3152 0 0 2394 0 0

Grandma Moulton's Yeast Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup warm water (105 to 115 F)� � 1 package Fleischmann's Active Dry Yeast� 1/2 cup sugar 1 teaspoon salt 2 tablespoons butter or margarine -- softened 2 eggs -- lightly beaten 4 cups all-purpose flour (4 to 4 1/2 cups)

Place warm water in large warm bowl. Sprinkle in yeast; stir untildissolved. Add sugar, salt, butter, eggs and 2 cups flour. Beat untilsmooth. Stir in enough remaining flour to make stiff dough. Place ingreased bowl, turning to grease top. Cover tightly with plastic wrap.Refrigerate until chilled (4 to 5 hours or up to 4 days). Makes 16 to 20rolls.____________________

To Make Rolls:Pan Rolls: Remove 1/2 of dough from refrigerator. Divide into 10 equalpieces. Using floured hands, form into round balls. Place in greased

8-inch round pan. Cover; let rise in warm, draft-free place until doubledin size, about 50 minutes. Bake at 400 F for 12 minutes or until done.�Remove from pan; cool on wire rack. Makes 10 rolls.

Crescent Rolls: Remove 1/2 of dough from refrigerator. Roll on lightlyfloured surface to 12-inch circle. Cut into 8 wedge-shaped pieces. Roll upfrom wide ends to make crescent shapes. Place on greased baking sheet.Cover; let rise in warm, draft-free place until doubled in size, about 50minutes. Bake at 400 F for 12 minutes or until done. Remove from pan; cool�on wire rack. Makes 8 rolls.

Cinnamon Rolls: Combine 1/2 cup sugar and 2 teaspoons ground cinnamon; setaside. Remove 1/2 of dough from refrigerator. Roll on lightly flouredsurface to 12- 15-inch rectangle. Brush with 2 tablespoons melted�butter. Sprinkle with reserved sugar mixture. Roll up from long side asfor jelly roll; pinch seam and ends to seal. Cut into 9 (1 1/2-inch)pieces; place in greased 8-inch square pan. Cover; let rise in warm,draft-free place until doubled in size, about 50 minutes. Bake at 400 F�for 15 to 20 minutes or until done. Cool 5 minutes in pan; remove rolls towire rack to complete cooling.


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Per serving: 256 Calories (kcal); 4g Total Fat; (13% calories from fat); 7g Protein; 49g Carbohydrate; 44mg Cholesterol; 250mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 5472 26366 0 0 0 0 14

Grandma's Refrigerator Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup warm water (105 to 115 F)� � 2 packages Fleischmann's Active Dry Yeast� 1/3 cup sugar 1 teaspoon salt 2 tablespoons butter or margarine -- softened 2 eggs 1 cup whole wheat flour 2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)

Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved.Stir in sugar, salt, butter, eggs, whole wheat flour and enoughall-purpose flour to make stiff dough. Grease top; cover tightly withplastic wrap. Refrigerate for 2 hours or up to 3 days.

Punch dough down. On floured surface, divide dough into 18 equal pieces;form into balls. Place in 2 greased 8-inch round or square baking pans.Cover; let rise in warm place until doubled in size, about 45 to 60minutes.



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Nutr. Assoc. : 5472 26366 0 0 0 0 0 14

Hazelnut Maple Bread

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Dundee Hazelnuts Sweet Breads and Coffee Cakes The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups all-purpose white flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup granulated sugar 1/4 cup butter or margarine -- room temperature 1/4 cup Oregon Hazelnut Butter -- (See recipe) 2 eggs 1/4 cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon maple extract 1/2 cup mashed bananas 1/4 cup milk 1/2 cup roasted and coarsely chopped Oregon

hazelnuts

Sift together flour, baking powder and salt. Reserve. In a 2-quart bowl,cream sugar and butter until smooth. Beat in hazelnut butter, eggs, maplesyrup, vanilla and maple extract. Mix in mashed bananas in threeadditions; alternately mix in dry ingredients and milk. Fold in choppedhazelnuts. Divide the batter between two greased 7 4 3-inch loaf pans.� �Bake in 350 oven for 30 to 35 minutes, or until golden and toothpick�inserted into the center comes out clean. Cool on rack.

Source: "Dundee Hazelnuts"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "2 loaves"

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Per serving: 156 Calories (kcal); 9g Total Fat; (52% calories from fat); 2g Protein; 17g Carbohydrate; 31mg Cholesterol; 195mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 0 0 0 0 3218 0 0 1273 4111 0 3677 0

Gourmet Oregon Hazelnut Butter

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Dundee Hazelnuts Spreads The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup butter or margarine 2 teaspoons lemon juice 1/3 cup Oregon hazelnuts -- finely chopped 1/2 teaspoon salt Dash celery salt Dash cayenne pepper

Soften butter or margarine until just workable. Add other ingredients andthoroughly blend together. Serve at room temperature to top fish, chickenor warm vegetables. Will top six salmon steaks generously.

Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry"S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/"

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Nutr. Assoc. : 0 0 3677 0 0 0

Hazelnut Pear Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 fresh pears (2 to 3) 1 cup sugar 1/4 cup sour cream 2 cups sifted flour 1 teaspoon soda 1/2 cup chopped Oregon hazelnuts 1/2 cup oil 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon lemon zest

Pare, halve and core pears. Chop to make 1 cup fruit. In a large bowl,beat together oil and sugar. Beat in eggs, one at a time, then add sourcream and vanilla. Sift flour, salt, soda, cinnamon and nutmeg. Add to oiland sugar mixture and beat until well blended. Add nuts and pears and mixwith a large spoon. Spoon into a well-greased 9" 5" loaf pan. Bake at�350 F for 1 hour or until a toothpick inserted comes out clean. Let cool�in pan for 10-15 minutes. To serve, slice thin and butter or spread withcream cheese.

Source: "Dundee Hazelnuts"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "1 large loaf"

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Nutr. Assoc. : 4410 0 0 26379 81 3677 0 3218 0 0 0 0 0

Hazelnut Pumpkin Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups sugar 1 cup cooking oil 4 eggs 2 cups pumpkin 1 cup water 4 cups flour 2 teaspoons salt 1/2 teaspoon baking powder 2 cups chopped Oregon hazelnuts 2 teaspoons soda 1 cup raisins OR 1 cup chopped dates 1 teaspoon cloves 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon nutmeg

Blend sugar and oil; add eggs and pumpkin. Sift flour, baking powder,soda, salt and spices together. Add to first mixture, alternating with thewater. Add raisins or dates, then the hazelnuts. Divide batter into threelarge greased loaf pans. Bake at 350 F for 1 hour.�

Source: "Dundee Hazelnuts"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "1 loaf"T(Baking Time): "1:00"

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Per serving: 719 Calories (kcal); 35g Total Fat; (42% calories from fat); 10g Protein; 97g Carbohydrate; 62mg Cholesterol; 609mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 1/2 Fat; 3 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 3218 0 0 0 0 0 3677 81 4680 0 2130706543 2719 0 0 0

Herb and Wheat Cloverleaf Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups) 1/3 cup wheat germ 1/3 cup sugar 2 packages Fleischmann's Rapid Rise Yeast� 2 teaspoons fines herbes* 1 1/2 teaspoons salt 1/2 teaspoon onion powder 3/4 cup water 3/4 cup milk 1/4 cup butter or margarine -- cut into pieces 2 eggs 1 tablespoon water

In large bowl, combine 1 1/2 cups flour, wheat germ, sugar, undissolvedyeast, fines herbes, salt, and onion powder. Heat 3/4 cup water, milk, andbutter until very warm (120 to 130 F); stir into dry ingredients. Stir in� �1 egg and enough remaining flour to make soft dough. Knead on lightlyfloured surface until smooth and elastic, about 4 to 6 minutes. Cover; letrest on floured surface 10 minutes.

Divide dough into 18 equal pieces. Divide each again into 3 equal pieces;roll into smooth balls. Place 3 balls in each section of 18 greased 21/2-inch muffin pan cups. Cover; let rise in warm, draft-free place untildoubled in size, about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400 F�for 12 to 15 minutes or until done. Remove from cups; let cool on wireracks.

*Or use 1/2 teaspoon each: thyme (leaves), oregano (leaves), sweet basil,and marjoram.


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Nutr. Assoc. : 14 0 0 5626 27170 0 0 0 0 0 0 0

Herb and Wheat Dinner Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups) 2 packages Fleischmann's Active Dry or Rapid Rise� Yeast 1/3 cup wheat germ 1/3 cup sugar 2 teaspoons fines herbes 1 1/2 teaspoons salt 1/2 teaspoon onion powder 3/4 cup milk 3/4 cup water 1/4 cup butter or margarine 1 egg -- at room temperature TOPPING 1 egg -- beaten with 1 tablespoon water 1/2 teaspoon fines herbes OR 1 tablespoon wheat germ

In large bowl, combine 1 1/2 cups flour, undissolved yeast, wheat germ,sugar, fines herbes, salt and onion powder. Heat milk, water and butteruntil warm (105 to 115 F). Gradually add to dry ingredients; beat 2� �minutes at medium speed of electric mixer, scraping bowl occasionally. Addegg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowloccasionally. With spoon, stir in enough remaining flour to make softdough.

Knead on lightly floured surface until smooth and elastic, about 4minutes. Place in greased bowl, turning to grease top; cover. Let rise inwarm, draft-free place until doubled in size, about 45 to 60 minutes.(With Rapid Rise Yeast, cover kneaded dough and let rest on flouredsurface 10 minutes. Proceed with recipe.)

Punch dough down; turn out onto lightly floured surface. Divide into 18equal pieces. Shape as desired:

Clover Leaf Rolls: Divide each piece into 3 equal pieces; roll each toball. Place 3 balls in each section of 18 greased muffin pan cups.Individual Rolls: Form each piece into smooth ball. Place balls, 2 inchesapart, on greased baking sheets.

Cover rolls; let rise in warm, draft-free place until doubled in size,about 30 to 45 minutes.

Brush rolls with egg mixture and sprinkle with fine herbes or wheat germ.With scissors, snip small "X" in top of Individual Rolls (not CloverLeaf). Bake at 400 F for 12 to 15 minutes or until done. Remove from pans;�cool on wire racks.


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NOTES : CONVENIENT TIPS FOR SERVING FRESH ROLLS- MAKE DOUGH AHEAD AND REFRIGERATE: After kneading, lightly grease dough, wrap airtight and refrigerate overnight or up to 24 hours. Punch dough down, shape, rise and bake as directed. FREEZE PREPARED ROLLS AND REHEAT: Wrap baked, cooled rolls airtight. Freeze. To serve, thaw rolls, wrap in foil and heat in 400 F oven for 5 to 10 minutes.�Nutr. Assoc. : 14 26366 0 0 4164 0 0 0 0 0 0 0 0 0 0 4164 0 2130706543

Herb Cheese Focaccia

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Fleischmann's Yeast Focaccia

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups all-purpose flour 1 package Fleischmann's Rapid Rise Yeast� 1/2 teaspoon salt 1 1/2 cups water 4 tablespoons olive oil -- divided 2 large cloves garlic -- minced 6 ounces Asiago cheese -- finely shredded 1 teaspoon rosemary leaves -- crumbled 1 teaspoon thyme leaves -- crumbled

In large bowl combine 3 cups flour, undissolved yeast and salt. Heat waterand 2 tablespoons oil until very warm (125 to 130 F). Stir hot liquids� �into dry ingredients. Mix in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10

minutes. Cover; let rest 10 minutes. Press dough evenly into greased 10- �15-inch baking sheet. Cover; let rise in warm, draft-free place untilalmost doubled, about 30 minutes. Press fingertips or wooden spoon handleinto dough at 1/2-inch intervals.

In small bowl mix garlic with remaining oil; brush over surface of dough.Sprinkle evenly with cheese and herbs.

Bake at 400 F for 25 to 30 minutes or until done. Remove from pan and cool�on wire rack. Serve warm or at room temperature.

Source: "Fleischmann's Yeast"S(Interne address): "http://www.breadworld.com/index.html"Yield: "1 Focaccia"

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Nutr. Assoc. : 0 26366 0 0 0 0 25000 1286 1492

Holiday Braid


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 cups all-purpose or unbleached flour* (5 to 5 1/2 cups) 1/2 cup sugar 1 teaspoon salt 2 packages Fleischmann's Rapid Rise Yeast� 1/3 cup margarine or butter 3/4 cup milk 1/2 cup water 2 eggs 1 cup slivered almonds -- toasted 2 1/2 teaspoons grated lemon peel 1/4 teaspoon ground mace or nutmeg (1/4 to 1/2 teaspoon) Glaze

GLAZE 1/2 cup powdered sugar Dash mace or nutmeg

3 teaspoons lemon juice (3 to 4 teaspoons)

Mix 1 1/2 cups flour, sugar, salt and undissolved yeast in large bowl. Cutmargarine into small pieces; combine with milk and water. Heat until warm(105 to 115 F). Stir into dry ingredients. Stir in eggs, almonds, peel,� �mace and enough remaining flour to make soft dough. Grease top of doughand cover tightly. Refrigerate 2 to 24 hours.

Punch down dough. Divide dough into 4 equal parts. Roll 3 parts to 14-inchropes. Place close together on lightly greased cookie sheet. Braidloosely. Pinch ends together to seal. Divide remaining dough into 3pieces. Roll each to 12-inch rope. Braid and place on large braid. Coverand let rise in warm, draft-free place 30 to 50 minutes or until doubledin size.

Bake in preheated 350 F oven 40 to 50 minutes or until golden brown;�remove to wire rack. Prepare Glaze and brush over warm braid.____________________

Glaze: Mix 1/2 cup powdered sugar, dash of mace or nutmeg and 3 to 4teaspoons lemon juice until smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 braid"

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NOTES : *To measure flour, spoon flour into standard dry-ingredient measuring cup; level with straight-edged knife.Nutr. Assoc. : 14 0 0 26366 2394 0 0 0 0 20084 3619 0 0 0 854 797

Holiday Date Bread

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Appetizers/ Snacks Fleischmann's Yeast Holiday

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 1/2 cups all-purpose flour (6 1/2 to 7 cups) 1 cup wheat germ 1/4 cup sugar 2 packages Fleischmann's Active Dry Yeast -- * see note� 2 teaspoons salt 1 cup milk

1 cup water 1/2 cup butter or margarine 2 8-ounce packages chopped or pitted dates -- snipped 2 eggs -- at room temperature 1 cup orange juice 2 teaspoons cinnamon 1 egg white lightly beaten with 1 tablespoon water Cooking spray

Make Dough: In large bowl mix 2 cups flour, 1/3 cup wheat germ, sugar,yeast and salt.

Heat milk, water, butter and 1/2 cup dates to 125 to 130 F. Add to dry� �ingredients; beat 2 minutes at medium speed of electric mixer. Add eggsand 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additionalflour to make soft dough. Knead on lightly floured surface until smooth,about 8 to 10 minutes. Place in bowl coated with cooking spray; spray topof dough with cooking spray. Cover; let rise in warm, draft-free placeuntil doubled, about 1 hour.

Make Filling: In saucepan, combine remaining dates, orange juice andcinnamon. Cook and stir over medium heat until thickened, about 10minutes. Remove from heat; stir in remaining wheat germ. Cool.

Shape Dough: Punch dough down. Shape as desired (directions follow). Sprayshaped dough with cooking spray. Cover; let rise in warm, draft-free placeuntil doubled, about 30 to 60 minutes.

Bake: Brush with egg white mixture. Bake at 375 F (45 - 50 minutes for�Twin Loaves/ 12 - 15 minutes for Breakfast Twists / 25 minutes forCornucopia, or until done). If needed, cover with foil during last 5 to 10minutes to prevent overbrowning. Remove from pans; cool on wire racks.

Makes 2 loaves, 32 twists or 2 cornucopias.____________________

ALTERNATE SHAPES

Twin LoafDivide dough into 4 equal pieces. Roll each to 8 9-inches. Spread each�with 1/4 filling. Roll up tightly from long side as for jelly roll; pinchseam and ends to seal. Place two loaves, side by side, seam sides down, in9 5 3-inch loaf pan coated with cooking spray. Repeat with remaining� �dough and filling. If desired, sprinkle with additional wheat germ beforebaking.

Breakfast TwistsDivide dough into 4 equal pieces. Roll one piece to 8 20-inches. Spread�1/4 filling on dough to within 1/2-inch of edges. Lift 8-inch end and foldover 1/3 of dough; lift other 8-inch end and fold over opposite 1/3 doughto enclose filling. Starting from folded side, cut into 8 strips. Twisteach strip at middle and place on baking sheet coated with cooking spray.Gently flatten ends of strips to show filling. Repeat with reserved doughand filling. To serve, top with sifted confectioners' sugar, if desired.

Cornucopia

Divide dough into 2 equal pieces. Set aside one dough piece and half offilling for second cornucopia. Divide remaining dough into 4 pieces. Rollone piece to 3 10-inches. Spread 1/4 filling in 1-inch strip down center�of dough. Pull up edges and pinch seams and ends to enclose filling. Placeon baking sheet coated with cooking spray. Fold up 4-inches of end to make"J" shape. Roll remaining three pieces of dough to 3 20-inches. Spread�1/4 filling in 1-inch strip down center of each piece. Pull up edges andpinch seam and ends to seal. Coil end of one rope on baking sheet abovetop of "J" to make end of basket; then wrap over and under end of "J."Continue wrapping remaining ropes around "J," making each turn slightlylooser to enlarge basket. Repeat with reserved dough and filling. Toserve, garnish with dried fruits and nuts, if desired.


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NOTES : *To save up to 50% rising time use Fleischmann's Rapid Rise� Yeast. Follow above directions except reduce first rising by covering kneaded dough and letting rest on floured surface 10 minutes. Proceed with recipe.Nutr. Assoc. : 14 1601 0 26366 0 0 0 0 2662 0 0 0 0 0 0 0

Holiday Fruit and Cheese Ring


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups all-purpose flour (2 to 2 1/2 cups) 4 teaspoons sugar 1 package Fleischmann's Rapid Rise Yeast� 1/2 teaspoon salt 1/2 cup milk 2 tablespoons water 1 tablespoon butter or margarine 1 egg FILLING 1 3-ounce package cream cheese -- softened 4 teaspoons sugar 1/2 cup dried cranberries

OR 1/2 cup dried tart cherries OR 1/4 cup coarsely chopped candied cherries Vanilla Icing

VANILLA ICING 1 cup powdered sugar -- sifted 3 teaspoons milk (3 to 4 teaspoons) 1/2 teaspoon vanilla extract

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.Heat milk, water and butter until very warm (120 to 130 F); stir into dry� �ingredients. Stir in egg and enough remaining flour to make soft dough.Knead on lightly floured surface until smooth and elastic, about 4 to 6minutes. Cover; let rest 10 minutes on floured surface.

Prepare Filling; In small bowl, combine package cream cheese, softened,sugar and dried cranberries or dried tart cherries, coarsely chopped, orchopped candied cherries. Stir until blended. Reserve.

Roll dough to 15 8-inch rectangle. Evenly spread reserved Filling to�within 1/2 inch of edges. Beginning at long end, roll up tightly as forjelly roll. Pinch seam to seal. Form into ring; pinch ends together toseal. Place ring, seam side down, on greased baking sheet. Cut slits,starting from outer edge, 3/4 of the way through dough at 1-inchintervals. Turn each section on its side to show filling. Cover; let risein warm, draft free place until doubled in size, about 30 to 45 minutes.

Bake at 375 F for 25 to 30 minutes, covering with foil after 15 minutes to�prevent excess browning. Remove from sheet; cool on wire rack. Frost withVanilla Icing.____________________

Vanilla Icing: In small bowl, combine 1 cup sifted powdered sugar, 3 to 4teaspoons milk and 1/2 teaspoon vanilla extract. Stir until smooth.


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Per serving: 194 Calories (kcal); 4g Total Fat; (20% calories from fat); 4g Protein; 35g Carbohydrate; 28mg Cholesterol; 131mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates

Nutr. Assoc. : 14 0 2020 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 4138 0

Holiday Pull-Apart Loaf


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 2/3 cup sugar 2 packages Fleischmann's Rapid Rise Yeast� 2 1/2 teaspoons grated lemon peel 1 teaspoon ground cardamom 3/4 teaspoon salt 1/2 cup butter or margarine 1/2 cup water 1/3 cup milk 3 eggs Powdered sugar

In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved yeast,lemon peel, cardamom and salt. Cut 1/4 cup butter into pieces; heatbutter, water and milk until warm (105 to 115 F). Butter does not need to� �melt. Stir into dry ingredients. Stir in eggs and enough remaining flourto make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 30 equal pieces; roll into balls. Evenly layer 10 ballsin bottom of greased 10-inch tube pan with nonremovable bottom. Meltremaining butter. Drizzle about 1 1/2 tablespoons melted butter overballs; sprinkle with 2 tablespoons remaining sugar. Repeat layers twice.Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove from refrigerator; uncover dough and let stand 10 minutes.

Bake at 375 F for 40 minutes or until done, covering with foil after 30�minutes to prevent excess browning. Let cool in pan on wire rack 10minutes. Invert onto serving plate. Sift powdered sugar over top and sidesof warm loaf. Cool completely.


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Nutr. Assoc. : 14 0 26366 20084 0 0 0 0 0 0 0

Holiday Rye Bread

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Fleischmann's Yeast Holiday Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups all-purpose flour (3 to 3 1/2 cups) 1/3 cup sugar 1 tablespoon grated orange peel 2 1/2 teaspoons salt 2 teaspoons fennel seed 2 packages Fleischmann's Active Dry Yeast -- * see note� 1 cup beer or malt liquor 1/2 cup water 1/4 cup light molasses 2 tablespoons butter or margarine 2 1/2 cups medium rye flour Molasses glaze

MOLASSES GLAZE 2 tablespoons molasses 2 tablespoons water

In large bowl mix 1 1/2 cups all-purpose flour, sugar, orange peel, salt,fennel seed and undissolved yeast.

Heat beer, water, molasses and butter to 125 to 130 F; add to dry� �ingredients. Beat 2 minutes at medium speed of electric mixer, scrapingbowl occasionally. Add 1/2 cup all-purpose flour; beat at high speed 2minutes scraping bowl occasionally. Stir in rye flour and enough remainingall-purpose flour to make soft dough.


Punch dough down; turn out onto lightly floured surface. Divide into 4equal pieces. Roll each to 10 6-inches. Roll each up tightly from long�side, as for jelly roll, tapering ends; pinch seams to seal. Place ongreased baking sheets. Cover; let rise in warm, draft-free place untildoubled in bulk, about 1 hour.

With sharp knife, make 3 diagonal cuts on top of each loaf; brush withmolasses glaze. Bake at 375 F for 15 minutes; brush loaves with glaze.�Bake additional 10 minutes or until done. Remove loaves from oven andbrush again with glaze. Cool on wire racks. ____________________

Molasses Glaze: Mix 2 tablespoons of molasses with 2 tablespoons of water

until well blended.


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NOTES : *To save up to 50% rising time use Fleischmann's Rapid Rise� Yeast. Follow above directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.Nutr. Assoc. : 14 0 0 0 0 26366 142 0 0 0 1298 0 0 0 0

Holiday Stollen


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 cups bread or all-purpose flour (2 1/4 to 2 3/4 cups) 1/4 cup sugar 1 package Fleischmann's Rapid Rise Yeast� 1/2 teaspoon ground cardamom 1/2 teaspoon freshly grated lemon peel 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 cup butter or margarine (1/2 stick) -- cut up 1/4 cup water 2 tablespoons milk 2 eggs -- divided use 1 teaspoon pure almond extract 1/2 cup blanched slivered almonds -- toasted 1/4 cup dried blueberries 1/4 cup dried cranberries or cherries 1/4 cup golden raisins OR 1/4 cup chopped dried candied pineapple Powdered sugar

In large bowl, combine 1 cup flour, sugar, undissolved yeast, cardamom,lemon peel, salt and nutmeg. Heat butter, water and milk until very warm(120 to 130 F); stir into dry ingredients. Stir in 1 egg, 1 egg yolk� �

(reserve 1 egg white), almond extract and enough remaining flour to makesoft dough. Knead on lightly floured surface until smooth and elastic,about 6 to 8 minutes. Cover; let rest 10 minutes.

Knead in almonds and fruits (dough may be slightly sticky). Roll to 12 �8-inch oval. Fold dough in half lengthwise, slightly off center, so toplayer is set back 1/2 inch from bottom edge; pinch to seal. Place ongreased baking sheet. Cover; let rise in warm, draft-free place untildoubled in size, about 30 to 60 minutes.

Lightly beat reserved egg white; brush on dough. Bake at 350 F for 30 to�35 minutes or until done, covering with foil after 20 minutes to preventexcess browning. Remove from pan; cool on wire rack. Sift powdered sugarover top.

Cuisine: "German"Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 cake"

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Per serving: 251 Calories (kcal); 10g Total Fat; (35% calories from fat); 7g Protein; 33g Carbohydrate; 32mg Cholesterol; 146mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 2339 0 26366 0 20084 4098 0 0 0 2029 4982 2029 2277 175 26507 2130706543 0

Holiday Wreaths


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 1/2 cups all-purpose flour 1/3 cup granulated sugar 2 packages Fleischmann's Rapid Rise Yeast� 1 teaspoon salt 1/3 cup plus 1/4 cup butter or margarine 3/4 cup milk 1/2 cup water 2 eggs 2/3 cup packed brown sugar 1 1/2 teaspoons ground cinnamon 3/4 cup chopped pecans -- toasted

1/2 cup chopped candied cherries -- optional Frosting

FROSTING 1 cup powdered sugar 1 tablespoon milk (1 to 2 tablespoons) 1/2 teaspoon vanilla extract

In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolvedyeast and salt. Cut 1/3 cup butter into small pieces; combine with milkand water. Heat butter mixture until warm (105 to 115 F). Stir into dry� �ingredients. Stir in eggs and remaining flour to make stiff batter; greasetop. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

On lightly floured surface, roll dough to 16-inch square. Melt remaining1/4 cup butter; brush on half of dough. Sprinkle buttered portion withbrown sugar, cinnamon, pecans and cherries. Fold dough in half, coveringfilling. Cut into 16 (1-inch) strips.

Twist each strip four times in opposite directions and pull gently to10-inch length. Form into circles; pinch ends to seal. Place wreaths on 2greased baking sheets. Cover; let rise in warm, draft-free place untildoubled in size, about 20 to 40 minutes.

Bake at 375 F for 15 to 20 minutes or until done, switching position of�sheets halfway through baking. Remove from sheets; cool on wire racks.Drizzle with frosting.____________________

Frosting: Combine 1 cup powdered sugar, 1 to 2 tablespoons milk and 1/2teaspoon vanilla extract. Beat until smooth.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "16 wreaths"

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Per serving: 307 Calories (kcal); 9g Total Fat; (26% calories from fat); 6g Protein; 52g Carbohydrate; 35mg Cholesterol; 194mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates

NOTES : Lemon-Almond Filling and Frosting: Replace cinnamon with 1 1/2 tablespoons grated lemon peel; replace pecans with 3/4 cup toasted slivered almonds. Fill as directed. Make frosting as directed except replace milk and vanilla extract with 1 to 2 tablespoons lemon juice.Nutr. Assoc. : 0 0 26366 0 2394 0 0 0 0 0 0 2428 0 0 0 4138 0

Honey Beehive Bread

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Breakfast/ Brunch Fleischmann's Yeast Sweet Breads and Coffee Cakes Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups water (105 to 115 F)� � 2 packages Fleischmann's Active Dry Yeast*� 1/2 cup honey -- at room temperature 1 1/2 teaspoons salt 1/2 cup butter or margarine -- softened 2 eggs -- at room temperature 6 cups all-purpose flour (6 to 7 cups) 1 egg -- beaten with 1 tablespoon water Honey Butter

HONEY BUTTER 1/2 cup butter or margarine -- softened 2 tablespoons honey 1 teaspoon freshly grated lemon peel

Place warm water in large warm bowl. Sprinkle in yeast; stir untildissolved. Stir in honey, salt, butter, eggs and 3 cups flour. Beat untilsmooth. Stir in enough additional flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8minutes. Place in greased bowl, turning to grease top. Let rise in warm,draft-free place until doubled in size, about 90 minutes.

Punch dough down; divide into 20 equal pieces. Roll pieces into 20-inchropes. Twist 2 ropes together and pinch ends to seal. Repeat withremaining ropes.

Generously grease the outside of a 2 or 2 1/2-quart (about 8 1/2 - 9-inchdiameter/4-inch depth) ovenproof mixing bowl. Invert bowl onto greasedbaking sheet. Starting at rim of bowl, wrap twists around bowl, pinchingends to join each new twist. Continue wrapping twists until entire bowl iscovered. Cover; let rise in warm, draft-free place until puffy, about 30minutes.

Brush dough with egg mixture. Bake at 375 F for 35 minutes or until done.�Cover with foil, if necessary, to prevent overbrowning. Remove from oven;let hive cool on bowl on wire rack for 15 minutes. Crumple a large pieceof foil, about 2 to 3 feet, into a loose ball with the same diameter anddepth of bowl. Place foil ball on wire rack. Carefully remove hive frombowl and place over foil ball to finish cooling. Makes 1 large basket. Thefoil supports the bread and prevents it from collapsing during cooling. Toserve, turn upside down for beehive. Serve with Honey Butter, if desired. ____________________

Honey Butter: Combine 1/2 cup softened butter or margarine, 2 tablespoonshoney and 1 teaspoon freshly grated lemon peel; stir until well blended.


S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 loaf"

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NOTES : *To save up to 50% rising time, use Fleischmann's Rapid Rise� Yeast. In large bowl, combine 3 cups all-purpose flour, Fleischmann's Rapid Rise Yeast and salt. Heat water, honey and� butter until hot to touch, about 125 to 130 F. Stir liquids into� � dry ingredients. Add eggs; stir until well blended. Stir in enough additional flour to make soft dough. Follow directions for kneading. Cover dough; let rest on board for 10 minutes. Shape dough, let rest and bake as directed. KITCHEN HINTS: If using colored Pyrex bowl, wrap outside of bowl with foil to� prevent sticking. Fold excess foil inside bowl. Grease foil generously. If bowl of given size and dimensions is not available, a foil� bowl can be made. Tightly crumple 21 feet of extra long heavy duty foil into ball with flat bottom, (6- inch diameter/4 1/2-inch height). If kitchen is very warm while shaping ropes, control rising by� refrigerating dough and removing portions as needed. If dough remains, form into rolls or other shapes. Place on� greased baking sheets. Bake at 375 F for 10 to 12 minutes.�Nutr. Assoc. : 1582 26366 0 0 0 0 14 0 0 0 0 0 0 800

Honey Brandy Spread

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Spreads The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons butter or margarine -- softened 3/4 cup creamed honey 1 tablespoon brandy * Dash ground nutmeg

Beat butter in small bowl until creamy. Gradually stir in honey; beatuntil smooth. Stir in brandy and nutmeg. Refrigerate until ready to serve.Use as a spread on quick breads or dollop on grilled chicken.

Source: "The National Honey Board"

S(Internet address): "http://www.honey.com/"Yield: "1 Cup"

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Per serving: 123 Calories (kcal); 3g Total Fat; (19% calories from fat); trace Protein; 26g Carbohydrate; 8mg Cholesterol; 33mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates

NOTES : *1 teaspoon brandy flavoring can he substituted for brandy.Nutr. Assoc. : 0 731 102 0

Honey Mustard Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 packages Fleischmann's Active Dry Yeast*� 3/4 cup warm water (105 to 115 F)� � 3 tablespoons honey 3 tablespoons mustard (Dijon or regular) -- at room temperature 2 tablespoons butter or margarine -- softened 2 eggs -- at room temperature 1 teaspoon salt 1/8 teaspoon turmeric (optional) 3 3/4 cups all-purpose flour (3 3/4 to 4 1/2 cups)

Combine yeast and warm water in large bowl; stir to dissolve. Stir inhoney, mustard, butter, 1 egg, salt, turmeric and 2 cups flour. Mix inenough additional flour to make a soft dough.

On lightly floured surface, knead until smooth and elastic, about 8 to 10minutes. Cover; let rise in warm, draft-free place until doubled in size,about 1 hour.

Punch dough down. Roll dough to 8 12-inch rectangle. Roll up from short�end. Pinch seam and ends to seal. Place in greased 9 5 3-inch loaf� �pan. Cover; let rise in warm, draft-free place until doubled in size,about 1 hour.

Make four diagonal slashes, 1/2-inch deep, on top of loaf. Lightly beatremaining egg; brush on loaf.

Bake at 400 F for 45 minutes or until done. Cover with foil after 30�minutes to prevent excess browning. Remove from baking pan and cool onwire rack.

Source:

"Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 loaf"

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NOTES : Country Bread With Herbs: Add 1/2 teaspoon oregano and 1/2 teaspoon thyme along with dry ingredients. After first rise, punch dough down and form into smooth ball; flatten to 6-inch diameter. Place on greased baking sheet; cover and let rise as directed. To bake, brush with beaten egg. With sharp knife, make four crosswise slashes on top of loaf. Bake as directed. *To save up to 50% rising time, use Fleischmann's Rapid Rise� Yeast. Follow Quick Mix steps on package back.Nutr. Assoc. : 26366 5472 0 504 0 0 0 1549 14

Honey Wheat Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1 teaspoon salt 1 package Fleischmann's Rapid Rise Yeast� 3/4 cup milk 3/4 cup water 2 tablespoons honey 2 tablespoons vegetable oil 2 cups whole wheat flour Cooking spray

In large bowl, combine 1 1/2 cups all-purpose flour, salt and undissolvedyeast. Heat milk, water, honey and oil until hot to touch, 125 to 130 F.� �Gradually add to dry ingredients; beat 2 minutes at medium speed ofelectric mixer, scraping bowl occasionally. Add 1/2 cup all- purposeflour; beat at high speed 2 minutes, scraping bowl occasionally. Withspoon, stir in whole wheat flour and enough additional all-purpose flourto make stiff dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8minutes. Place in bowl, coated with cooking spray, turning to grease top.Cover; let rest 10 minutes.

Roll dough to 12- 8-inch rectangle; roll up from short end to make loaf.�Pinch seam and ends to seal. Place, seam side down, in greased 9- 5- � �3-inch loaf pan. Cover; let rise in warm, draft-free place until doubledin size, about 30 minutes.

Bake at 375 F for 35 minutes or until done. Remove from pans; cool on wire�rack.


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Nutr. Assoc. : 0 0 5626 4138 0 0 0 0 5443

Honey Zucchini Bread

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Breakfast/ Brunch Sweet Breads and Coffee Cakes The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 egg 3/4 cup honey 3 tablespoons vegetable oil 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon grated orange peel 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 1/2 cups grated zucchini 1/2 cup sunflower seeds

Beat egg slightly in large bowl. Add honey, oil and vanilla; mix well.Combine flour, baking powder, orange peel, baking soda, ginger and salt inmedium bowl. Add flour mixture, zucchini and sunflower seeds to honeymixture; mix until well blended. Spoon batter into well greased 9 5 � �3-inch loaf pan. Bake at 325 F about 1 hour or until wooden pick inserted�near center comes out clean. Cool 10 minutes in pan; remove from pan and

cool completely.

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 26099 1452

Hot Cross Batter Buns

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Appetizers/ Snacks Fleischmann's Yeast Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 cup sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 package Fleischmann's Active Dry or Rapid Rise� Yeast 1/2 cup dairy sour cream 1/3 cup water 3 tablespoons butter or margarine 2 eggs -- at room temperature 1 cup chopped dates -- snipped Confectioners' sugar frosting

In large bowl, combine 1 cup flour, sugar, cinnamon, salt, nutmeg andundissolved yeast.

Heat sour cream, water and butter until hot to touch (125 to 130 F.)� �Gradually add to dry ingredients; beat 2 minutes at medium speed ofelectric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour;beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stirin remaining flour and dates; mix until well blended.

Spoon evenly into 12 greased 2 1/2-inch muffin pans. Let rise over shallowpan filled with boiling water for 20 minutes.

Bake at 375 F for 15 minutes or until done. Remove buns from muffin cups;�

cool on wire rack. Drizzle frosting on top of buns to make small crosses.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "12 buns"

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NOTES : VARIATIONS: Southern Add 1 tablespoon orange peel to dry ingredients. Stir 1/2� cup chopped pecans into batter along with dates. Top with orange frosting (replace liquid in frosting with 1 to 2 tablespoons orange juice.) Whole Wheat Replace 1/2 cup all-purpose flour with whole wheat� flour. Add 1/2 teaspoon ground cloves to dry ingredients. Stir 1/2 cup chopped walnuts into batter along with dates. Top with plain frosting. Nutr. Assoc. : 0 0 0 0 0 26366 1394 0 0 0 2662 0

Hot Pepper Cornbread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup flour 1 cup cornmeal 1/4 cup sugar 4 teaspoons baking powder 3/4 teaspoon salt 2 eggs 1 cup milk 4 tablespoons vegetable oil 2 jalape o peppers (canned or fresh) -- chopped�

Stir together dry ingredients; beat together remaining ingredients. Stirdry and wet ingredients together to make a lumpy batter; turn into agreased 8-inch square baking pan. Bake in a 425 F oven for 20-25 minutes,�until lightly browned. Cut into squares to serve. Serve warm or at roomtemperature.

Source:

"National Pork Producers Council"S(Internet address): "http://www.nppc.org"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 26360

Idaho Potato Focaccia�

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Focaccia The Idaho Potato Commission

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 medium Idaho Potatoes (5.5 oz. each) -- washed and diced� Cooking spray 1 pound frozen white bread dough -- thawed to room temperature 1 small onion -- thinly sliced and separated into rings 2 cloves garlic -- minced 2 tablespoons minced fresh herbs (chives, parsley, oregano, rosemary) 1 teaspoon Cajun seasoning

Spray a large baking sheet with cooking spray. Pat thawed bread dough ontothe pan, forming a 9-inch round. Spray the dough with cooking spray andallow to rise in a warm place until nearly doubled.

Preheat oven to 425 degrees. In a medium mixing bowl, toss togetherremaining ingredients. Spray another baking sheet with cooking spray.Transfer potato mixture to baking sheet, spreading mixture evenly to makeone layer. Bake 15 minutes; remove from oven and cool.

Turn oven heat down to 350 degrees. Transfer cooled potato mixture to topof bread dough, being sure to include all browned bits from baking sheet.Gently press mixture onto bread dough, distributing evenly to the edges ofbread dough round. Bake 35-40 minutes or until golden brown. Serve warm orat room temperature.

Source: "The Idaho Potato Commission"S(Internet address): "http://www.famouspotatoes.org/"Yield: "1 loaf"

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Nutr. Assoc. : 3740 2857 2338 0 0 20211 0

Irish Soda Bread

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Miscellaneous Breads Sue Bee Honey

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 cups all-purpose flour (2 1/2 to 3 cups) 1 teaspoon baking soda 3/4 cup buttermilk 1/4 cup Sue Bee Honey 1/3 cup margarine OR 1/3 cup shortening 1 tablespoon caraway seeds 1/2 cup raisins

Mix together flour, baking soda and caraway seeds in large bowl; cut inmargarine until mixture resembles coarse crumbs.

Stir in raisins.

Add buttermilk and honey to flour mixture; stir to make soft dough. Turnout onto lightly floured surface to knead 1 to 2 minutes, or until smooth.If dough seems too dry, add a little more buttermilk. If it seems toosticky, add a little more flour.

Shape into flattened round ball and place on greased cookie sheet. Brushtop with additional milk and cut an "X" in the top with a sharp knife.Bake at 375 degrees for 40 to 50 minutes, until golden brown and crusty.

Cuisine: "Irish"Source: "Sue Bee Honey"S(Internet address): "http://www.suebee.com/"Yield: "1 loaf"

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Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 14 0 0 731 4098 0 2130706543 252 0

Italian Rosemary Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 packages Fleischmann's Active Dry Yeast� 1 1/4 cups water (105 to 115 F)� � 1/3 cup olive oil -- at room temperature 4 teaspoons rosemary (leaves) -- crushed 1 1/2 teaspoons salt 2 eggs -- at room temperature 4 1/2 cups all-purpose flour (4 1/2 to 5 3/4 cups) 3/4 cup chopped or pitted dates -- snipped

In large bowl, combine yeast and water. Stir until dissolved. Stir in oil,2 teaspoons rosemary, salt, 1 egg and 1 1/2 cups flour; beat until smooth.Stir in enough remaining flour to make soft dough. Knead on lightlyfloured surface until smooth and elastic, about 4 minutes. Place ingreased bowl, turning to grease top; cover. Let rise in warm, draft-freeplace until doubled in size, about 45 to 60 minutes.

Punch dough down; turn out onto lightly floured surface. Knead in dates.Divide dough into 3 equal pieces; shape each into 30-inch rope. Braidropes. Tie knot in center of braid; wrap ends around knot, in oppositedirections and tuck under to make round loaf. Place on greased bakingsheet. Cover; let rise in warm draft-free place until doubled in size,about 30 to 45 minutes.

Beat remaining egg with 1 tablespoon water; brush on bread. Sprinkle withremaining 2 teaspoons rosemary. Bake at 375 F for 30 minutes or until�done. Remove from sheet; cool on wire rack.

Cuisine: "Italian"Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 loaf"

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Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 26366 1582 0 1286 0 0 14 2662

Jam Filling

Recipe By :Serving Size : 10 Preparation Time :0:00Categories : Fillings Fleischmann's Yeast

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup chopped dates 1/3 cup chopped slivered almonds -- toasted 1/4 cup apricot jam

Combine chopped dates or pitted dates (snipped), chopped slivered almonds(toasted) and apricot jam.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 1/3 cups"

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Per serving: 84 Calories (kcal); 3g Total Fat; (25% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 4mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 20020 0

Jamaican Cherry Ginger Bread

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Cherry Marketing Institute Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup milk 3 tablespoons butter 2 1/2 teaspoons active dry yeast 1/4 cup firmly packed brown sugar

1/4 cup lime juice 1 teaspoon salt 3 1/4 cups bread flour -- divided 2/3 cup toasted coconut 1/2 cup dried tart cherries 1 tablespoon grated lime peel 2 teaspoons minced fresh ginger OR 3/4 teaspoon ground ginger

Put milk and butter in a medium saucepan; heat until warm (105 to�115 degrees). Pour milk mixture into a large mixing bowl. Add yeast; stir�until dissolved. Add brown sugar, lime juice and salt; mix well. Add 2cups bread flour. Beat on low speed with an electric mixer until flour ismoistened; beat 3 minutes at medium speed. Stir in remaining 1-1/4 cupsbread flour, coconut, dried cherries, lime peel and ginger; mix untildough pulls cleanly away from sides of bowl.

Knead dough on a lightly floured surface until smooth and elastic, addingmore bread flour, if needed. Place dough in a greased mixing bowl; coverloosely with plastic wrap and a cloth. Let rise in a warm place (80 to 85degrees) about 1 hour, or until double in size.

Punch down dough several times to remove all air bubbles. Let rest 15minutes. Shape into a loaf. Place in a greased 8-1/2 4-1/2-inch loaf�pan. Cover; let rise in a warm place 45 to 60 minutes, or until double insize.

Bake in a preheated 350 degree oven 40 to 50 minutes, or until golden andloaf sounds hollow when lightly tapped. Remove from pan immediately. Letcool on a wire rack. Serve warm or at room temperature.

To toast coconut: Spread coconut in an ungreased pan. Bake in a preheated350 oven 5 to 7 minutes, stirring occasionally, or until golden brown.�

Cuisine: "Jamaican"Source: "Cherry Marketing Institute"S(Internet address): "http://www.cherrymkt.org/index.html"Yield: "1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 26525 3948 26086 0 2130706543

Lemon Swirl Rolls

Recipe By :Serving Size : 15 Preparation Time :0:00Categories : Breakfast/ Brunch Fleischmann's Yeast Rolls Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- TOPPING AND FILLING 1/2 cup butter or margarine -- melted 1 1/4 cups packed light brown sugar 3/4 cup chopped walnuts 2 tablespoons grated lemon peel DOUGH 3 cups all-purpose flour 1/4 cup sugar 1 package Fleischmann's Rapid Rise Yeast� 1 teaspoon salt 1/4 cup butter or margarine -- cut up 1 egg 1/2 cup warm milk (105 to 115 F)� � 1/4 cup warm water (105 to 115 F)� �

To make topping: In small bowl, combine melted butter, 3/4 cup brown sugarand 1/2 cup walnuts. Pour mixture into greased 13 9-inch baking pan.�Reserve.

To make filling: In small bowl, combine remaining brown sugar, walnuts andlemon peel. Reserve.

To make dough: Insert metal blade in processor bowl. Add flour, sugar,undissolved yeast and salt; process 5 to 10 seconds to combine. Add butterand egg. Begin processing, then slowly pour milk and water through feedtube just until dough forms a ball, about 10 to 15 seconds (all liquid maynot be needed). Continue processing for 60 seconds to knead dough.Carefully remove dough from processor bowl to lightly floured surface.Cover; let rest on floured surface 10 minutes.

Roll to 15 12-inch rectangle. Sprinkle prepared filling over dough to�within 1/2-inch of edges. Beginning at long end, roll up tightly; pinchseam to seal. Cut roll into 1-inch slices and place, cut side up, inprepared pan. Cover; let rise in warm draft-free place until doubled insize, about 1 hour.

Bake at 375 F for 30 to 35 minutes or until done, covering with foil after�20 minutes to prevent excess browning. Let stand 2 minutes; invert ontoserving tray. Carefully spoon any topping left in pan over rolls.


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Per serving: 303 Calories (kcal); 14g Total Fat; (39% calories from fat); 5g Protein; 42g Carbohydrate; 38mg Cholesterol; 252mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates

NOTES : TIPS: To measure water, pour into transparent liquid-ingredient� measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring� cup; level with straight-edged knife. Nutr. Assoc. : 0 0 0 0 20084 0 0 0 0 26366 0 0 0 4138 5472

Maltese Magic Corn Muffins

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : California Olive Industry Miscellaneous Breads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups chopped California ripe olives 1 8-ounce package yellow cornbread mix* 1 2-ounce package slivered almonds (lightly toasted) 1/3 cup sweet orange marmalade**

Measure chopped olives and reserve. Prepare cornbread batter according topackage directions. Add reserved olives and remaining ingredients. Stirwell. Portion into muffin pans treated with non stick spray. Bakeaccording to package directions, increasing baking time approximately 5minutes. Bake until muffins are puffed, golden and springy to the touch.Cool on wire rack for several minutes before removing from muffin pan(s).

Source: "California Olive Industry"S(Internet address): "http://www.calolive.org/index.html"Yield: "12 muffins"

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Per serving: 151 Calories (kcal); 7g Total Fat; (39% calories from fat); 2g Protein; 21g Carbohydrate; trace Cholesterol; 389mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates

NOTES : *Jiffy & trade **Smucker's & tradeNutr. Assoc. : 2678 27101 20175 4306

Master Bread Dough

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Dough Fleischmann's Yeast Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- DOUGH 2 1/2 cups all-purpose flour (2 1/2 to 3 cups) 2 tablespoons sugar 1 package Fleischmann's Active Dry or Rapid Rise� Yeast 1 teaspoon salt 1/2 cup milk 1/4 cup water 3 tablespoons butter or margarine 1 egg -- lightly beaten FILLING 1 cup yellow onion 2 tablespoons poppy seeds 2 tablespoons unsalted butter -- melted

In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast andsalt. Heat milk, water and butter until very warm (120 to 130 F).� �Gradually add to dry ingredients; beat 2 minutes at medium speed ofelectric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2minutes at high speed, scraping bowl occasionally. With spoon, stir inenough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10minutes. Cover cough with bowl and let rest while you prepare the filling.

Combine filling ingredients and set aside.

On a floured board roll dough to a 14 10-inch rectangle. Cut lengthwise�into two rectangles, 14 5-inches each. Spread one half of the filling on�each rectangle, leaving a 3/4 inch border all around. Starting with the 14inch side fold dough over to enclose filling, pressing edges together toseal. Do the same with remaining dough.

Join edges of two ropes together, twist and shape into a circle.

Carefully transfer to greased baking sheet, cover with towel and allow torise 20 to 25 minutes. Brush dough with beaten egg. Sprinkle poppy seedsand onion over dough.

Bake 25 to 30 minutes, until golden and bread sounds hollow when lightlytapped. Remove from sheet; cool on wire rack.

To bake immediately: Place kneaded dough in greased bowl, turning togrease top. Cover; let rise in warm, draft-free place until doubled insize, about 30 to 60 minutes. (With Rapid Rise Yeast, cover kneaded doughand let rest on floured surface 10 minutes.)

If desired, one-half or all of dough can be frozen for later use(directions in notes).

Shape, rise and bake according to selected preparation.

WHOLE WHEAT BREAD: Replace 1 to 3 cups all-purpose flour with whole wheatflour.


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NOTES : To Freeze Bread Dough: After kneading, divide dough in half. Flatten each half to 6-inch disk. Wrap airtight in 1-gallon plastic freezer bags. Freeze for up to one month. To Thaw: Thaw dough (in sealed bag) and allow to rise slightly either in the refrigerator, on the counter or in a microwave oven (instructions follow). When thawing and rising dough, check dough frequently. Use the following time ranges as a guideline. Thawing and rising times vary according to the temperature of the dough, the room or the refrigerator. Refrigerator: overnight or 8 to 16 hours.� Counter (room temperature): 4 to 9 hours.� Microwave oven: Heat for 10 minutes on LOW (10% power), turn� over and rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough is thawed. Once thawed, remove from bag; shape, rise and bake as directed. Frozen and thawed dough is cooler than freshly made dough so it takes longer to raise.Nutr. Assoc. : 0 14 0 26366 0 0 0 0 0 0 0 0 0 0

Master Sweet Dough

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Dough Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 1/2 cups all-purpose flour -- * see note

1/3 cup sugar 2 packages Fleischmann's Active Dry or Rapid Rise� Yeast 1 teaspoon salt 3/4 cup milk 1/2 cup water 1/3 cup butter or margarine -- cut into pieces 2 eggs

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast andsalt. Heat milk, water and butter until warm (105 to 115 F). Butter does� �not need to melt. Gradually add to dry ingredients; beat 2 minutes atmedium speed of electric mixer, scraping bowl occasionally. Add eggs and1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.With spoon, stir in remaining flour to make stiff batter; grease top.Cover tightly with plastic wrap; refrigerate 2 hours or up to 2 days.

Remove dough from refrigerator. Punch dough down. Remove dough to lightlyfloured surface; divide in half or leave whole, depending on selectedpreparation.

Source: "Fleischmann's Yeast"S(internet address): "http://www.breadworld.com/index.html"Yield: "1 loaf"

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NOTES : *To measure flour: Spoon into standard dry-ingredient measuring cup; level with straight-edged knife.Nutr. Assoc. : 14 0 26366 0 0 0 0 0

Mixed Grain Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup rolled oats 1/3 cup wheat germ 1/3 cup unprocessed bran 1 cup water 1 cup plain yogurt 1/4 cup vegetable oil 5 cups all-purpose flour (5 to 5 1/2 cups)

1/4 cup packed light brown sugar (1/4 to 1/2 cup) 2 packages Fleischmann's Rapid Rise Yeast� 2 teaspoons salt 2 eggs -- at room temperature Wheat germ or rolled oats -- for topping

In large bowl, combine rolled oats, wheat germ and bran; reserve.

Heat water, yogurt and vegetable oil to boiling; pour over oat mixture.Cool to 125 to 130 F, about 30 minutes.� �

Meanwhile, in small bowl combine 1 cup flour, sugar, undissolved yeast andsalt. Add to grain mixture (cooled to 125 to 130 F). Beat 2 minutes at�medium speed of electric mixer, scraping bowl occasionally. Add 1 egg;beat at high speed 2 minutes.

With spoon, stir in enough additional flour to make a soft dough. Knead onlightly floured surface until smooth and elastic, about 6 to 8 minutes.Cover; let rest 10 minutes. Divide dough into 12 pieces.*

Roll each piece into 4 1/2 3-inch oblong. Roll up tightly from wide end.�Pinch seam to seal; taper ends. Place 2 inches apart on greased bakingsheets. Cover; let rise in warm, draft-free place until doubled in size,about 40 minutes.

With sharp knife make three diagonal slashes, 1/4-inch deep, on each roll.Lightly beat remaining egg; brush on rolls. Sprinkle with wheat germ orrolled oats if desired.

Bake at 375 F for 20 to 30 minutes, until done. Remove from pans; cool on�wire racks.

Makes 12 rolls or 2 loaves


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NOTES : *Loaf Option: Divide dough in half. Roll each half to 7- � 12-inches. Roll up from short end. Pinch seam and ends to seal. Place seam side down in greased 8 1/2- 4 1/2- 2 1/2-inch loaf� � pans. Let rise and bake as directed above.Nutr. Assoc. : 0 0 26398 0 0 0 14 210 26366 0 0 0

Mother's Christmas Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 7 cups bread or unbleached all-purpose flour (7 to 7 1/2 cups) 2 packages Fleischmann's Active Dry or Rapid Rise� Yeast 1 1/2 cups plus 1 tablespoon warm milk (105 to� 115 F)� 1/2 cup warm water (105 to 115 F)� � 1 cup chopped dates or pitted dates -- snipped 1 cup halved red candied cherries 1 cup finely diced mixed candied fruit 1 cup chopped walnuts or pecans 2 eggs 1/2 cup sugar 1 teaspoon salt 1 cup butter (1/2 pound) -- at room temperature Whole walnuts or pecans and cherry halves -- to decorate

In large bowl, combine 2 cups flour and undissolved yeast. Stir in 1 1/2cups milk and water; blend well. Cover bowl with plastic wrap; let rise atroom temperature for 2 hours.

Combine dates, cherries, candied fruit and chopped walnuts; set aside.

Stir 1 egg, sugar, salt and butter into yeast mixture. Stir in enoughremaining flour to make soft dough. On floured surface knead dough untilsmooth and elastic, about 8 to 10 minutes. Knead in fruit mixture. Placein greased bowl, turning to grease top. Cover; let rise in warm,draft-free place until doubled in size, about 60 to 90 minutes. (WithRapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10minutes. Proceed with recipe.)

Punch dough down; divide into either 2 or 4 equal pieces. Roll to two 8- �12-inch or four 7- 11-inch rectangles. Roll up from short ends as for�jelly roll; pinch seams and ends to seal. Place, seam sides down, ineither two 9- 5-inch or four 7- 3-inch greased loaf pans. Cover; let� �rise in warm, draft-free place until doubled in size, about 45 to 60minutes.

Beat remaining egg with 1 tablespoon milk; brush on loaves. Decorate withwhole walnuts and cherry halves.

Bake at 350 F for 50 to 60 minutes or until done, covering with foil after�40 minutes to prevent excess browning. Makes two large or four smallloaves.


"4 loaves"

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Per serving: 241 Calories (kcal); 9g Total Fat; (33% calories from fat); 6g Protein; 35g Carbohydrate; 29mg Cholesterol; 143mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 2339 26366 4138 5472 2662 2428 2431 20187 0 0 0 222 5471

Multigrain Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup water 1 cup plain yogurt 1/4 cup vegetable oil 1/2 cup oats (old-fashioned or quick-cooking) 1/3 cup wheat germ 1/3 cup unprocessed bran 5 cups all-purpose flour (5 to 5 1/2 cups) 1/4 cup packed light brown sugar 2 packages Fleischmann's Rapid Rise Yeast� 2 teaspoons salt 2 eggs Wheat germ or oats -- for topping

Heat water, yogurt and oil to simmering. Stir in oats, wheat germ andbran. Set aside until cooled to very warm (120 to 130 F), about 30� �minutes.

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Addcooled bran mixture; blend well. Stir in 1 egg and enough remaining flourto make soft dough. Knead on lightly floured surface until smooth andelastic, about 6 to 8 minutes. Cover; let rest on floured surface 10minutes.

Divide dough in half. Roll each to 12- 7-inch rectangle. Beginning at�short end of each, roll up tightly as for jelly roll. Pinch seams and endsto seal. Place, seam sides down, in two greased 8 1/2- 4 1/2-inch loaf�pans. Cover; let rise in warm, draft-free place until doubled in size,about 30 to 45 minutes.

With sharp knife, make three diagonal slashes (1/4-inch deep) on eachloaf. Lightly beat remaining egg; brush on loaves. Sprinkle with wheatgerm or oats. Bake at 375 F for 25 to 30 minutes or until done. Remove�from pans; cool on wire racks.


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Nutr. Assoc. : 0 0 0 974 0 26398 14 0 26366 0 0 0

Oat Bran Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/2 cups plus 1 tablespoon all-purpose flour 1/2 cup oat bran 1 teaspoon salt 1 teaspoon ground coriander 2 packages Fleischmann's Rapid Rise Yeast� 3 tablespoons butter or margarine -- cut into 3 pats 1/2 cup hot water (125 to 130 F)� � 1/2 cup cold water 1/2 cup cold milk mixed with 1/4 cup honey

With dough kneading blade of food processor, process 3 1/2 cups flour, oatbran, salt, coriander, undissolved yeast and butter for 20 seconds. Withmotor running, pour hot water, then cold water and milk-honey mixturethrough small feed tube in a steady stream. After dough cleans side ofbowl, process 60 seconds longer.

Turn dough out onto floured surface; divide in half. Shape each half intoan 8 3-inch oval loaf and place on oiled baking sheet or form each to�loaves and place in two 8 1/2 4 1/2-inch loaf pans. Cover; let rise in�warm, draft-free place until doubled, about 30 minutes.

Dust tops of loaves with remaining flour. With sharp knife, make 3diagonal slashes on each loaf, about 1/4 inch deep.

Bake at 400 F for 20 minutes or until done. Cool on wire racks. �

Source:

"Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 loaves"T(Baking Time): "0:20"

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Nutr. Assoc. : 3309 0 0 0 26366 0 3728 0 4138 0 0

Oatmeal Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 cups bread flour (2 1/2 to 3 cups) 1/2 cup oats 2 tablespoons packed brown sugar 1 package Fleischmann's Quick-Rise Yeast� 1 teaspoon salt 1 teaspoon ground cinnamon 1 1/4 cups water 2 tablespoons butter or margarine

In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast,salt and cinnamon. Heat water and butter until very warm (120 F to 130 F);� �gradually stir into dry ingredients. Stir in enough remaining flour tomake soft dough. Knead on lightly floured surface until smooth andelastic, about 4 to 5 minutes. Cover; let rest 10 minutes.

Roll dough on lightly floured surface to 12 7-inch rectangle. Beginning�at short end, roll up tightly. Pinch seam and ends to seal. Place, seamside down, in greased 9 5-inch or 8 1/2 4 1/2-inch loaf pan. Cover;� �let rise in warm, draft-free place until doubled in size, about 20 to 40minutes.



Yield: "1 loaf"

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Nutr. Assoc. : 2339 0 0 26366 0 0 0 0

Old World Easter Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups all-purpose flour (3 to 3 1/2 cups) 1/3 cup sugar 1 package Fleischmann's Active Dry or Rapid Rise� Yeast 2 teaspoons grated orange peel 1/2 teaspoon salt 1/4 teaspoon ground mace 1/3 cup milk 1/3 cup water 1/3 cup butter or margarine 1 egg -- at room temperature Orange Frosting or Honey Orange Glaze HONEY ORANGE GLAZE 2 tablespoons honey 1 tablespoon orange juice

ORANGE FROSTING 1 1/2 cups confectioners' sugar 1 1/2 tablespoons orange juice (1 1/2 to 2 tablespoons)

In large bowl thoroughly mix 1 cup flour, sugar, undissolved yeast, orangepeel, salt and mace.

Heat milk, water and butter until very warm (120 to 130 F). Butter does� �not need to melt. Gradually add to dry ingredients. Beat 2 minutes atmedium speed of electric mixer, scraping bowl occasionally. Add egg and1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.Stir in enough additional flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6minutes. Place in greased bowl, turning to grease top. Cover; let rise inwarm, draft-free place until doubled in size, about 1 hour. (For Rapid

Rise Yeast, cover kneaded dough; let rest 10 minutes. Proceed withrecipe.)

Punch dough down. Turn out onto lightly floured surface. Remove 1/4 ofdough; roll to 18-inch rope. Reserve. Divide remaining dough into 2 equalpieces. Roll each to 30-inch rope; join to make one long rope. Wrap longrope loosely around small rope (Start wrapping at center of small rope andwork out to each end.) Pinch ends to seal. Place loaf on greased bakingsheet. Curve ends to make horseshoe shape. Cover; let rise in warm,draft-free place until doubled in size, about 30 minutes. *(see notes)

Bake at 350 F for 35 minutes, or until done. Remove from pan and cool on�wire rack. Brush with Honey Orange Glaze, if desired. ____________________

Honey Orange Glaze: Combine 2 tablespoons honey and 1 tablespoon orangejuice in small saucepan. Stir over medium heat until warm

Orange Frosting: Combine 1 1/2 cups confectioners' sugar with 1 1/2 to 2tablespoons orange juice; beat with fork until smooth.


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Per serving: 263 Calories (kcal); 6g Total Fat; (20% calories from fat); 4g Protein; 48g Carbohydrate; 30mg Cholesterol; 150mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

NOTES : * Alternate Trinity Loaf shape: Divide dough into 3 equal pieces. Shape each into a ball. Place balls about 1/2-inch apart in a triangular shape on greased baking sheet. Cover; let rise and bake as directed. Top with Orange Frosting.Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 0 0 0 0 0 1191 1006

Old World Potato Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 1/2 cups all-purpose flour (4 1/2 to 5 cups) 3/4 cup mashed boiled potato -- at room temperature 3 tablespoons sugar

2 packages Fleischmann's Active Dry or Rapid Rise� Yeast 2 teaspoons salt 1 1/2 cups water (reserved from boiling potatoes or tap water) 3 tablespoons butter or margarine -- cut up 1 cup whole wheat flour Additional all-purpose flour

In large bowl, combine 1 1/2 cups flour, potato, sugar, undissolved yeastand salt. Heat water and butter until very warm (120 to 130 F). Gradually� �add to dry ingredients; beat 2 minutes at medium speed of electric mixer,scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowloccasionally. With spoon, stir in whole wheat flour and enough remainingall-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8minutes. Place in greased bowl, turning to grease top. Cover; let rise inwarm, draft-free place until doubled in size, about 30 to 45 minutes. (ForRapid Rise Yeast, cover kneaded dough; let rest 10 minutes.)

Punch down dough; divide in half. Roll each to 12 8-inch oval. Beginning�at short end of each, roll up tightly. Pinch seams and ends to seal. Placeon greased large baking sheet. Flatten slightly. Cover; let rise in warm,draft-free place until doubled in size, about 20 to 40 minutes.

With sharp knife, cut 3 slashes (1/4 inch deep) on top of each loaf; dustwith flour. Bake at 400 F for 25 to 30 minutes or until done. Remove from�pan; cool on wire rack. Makes 2 loaves.


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NOTES : * To use instant potatoes: In small saucepan, combine 1/2 cup water and 3 tablespoons milk; bring to a boil. Remove from heat; stir in 1/2 cup instant potato flakes or buds. Cool to room temperature.Nutr. Assoc. : 14 4113 0 26366 0 1582 0 0 0

Onion Rolls


Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups lukewarm water (105 to 115 F)� � 1 package Fleischmann's Active Dry Yeast� 1/2 cup lukewarm milk (105 to 115 F)� � 3 tablespoons butter or margarine -- softened 2 tablespoons sugar 2 tablespoons instant (dried) minced onion 1 1/2 teaspoons salt 5 cups all-purpose flour (5 to 5 1/2 cups) Cornmeal 1 egg white -- slightly beaten 1 tablespoon cold water Instant (dried) minced onion

Combine lukewarm water and yeast in large, warm bowl; stir to dissolveyeast. Add lukewarm milk, butter, sugar, 2 tablespoons onion and salt;stir until blended. Stir in enough remaining flour to make dough thatcomes away from side of bowl and forms a ball. Knead on lightly flouredsurface until smooth and elastic, about 4 to 6 minutes. Place in greasedbowl, turning to grease top. Cover; let rise in warm, draft-free placeuntil doubled in size, about 40 to 60 minutes.

Punch dough down; divide into 14 equal pieces. Turn dough out onto lightlyfloured surface; shape dough into smooth balls. Grease two large bakingsheets; sprinkle with cornmeal. Place balls, 3 inches apart, on preparedbaking sheets. Cover; let rise in warm, draft-free place until doubled insize, about 40 to 60 minutes.

Combine egg white and cold water; brush on rolls. Sprinkle with onion.Bake at 400 F for 20 to 25 minutes or until done. Remove from baking�sheets and cool on wire racks.


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Nutr. Assoc. : 5472 5626 4138 0 0 20220 0 14 0 0 0 3132

Oregon Hazelnut Potato Biscuits

Recipe By :

Serving Size : 12 Preparation Time :0:00Categories : Biscuits Dundee Hazelnuts The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound butter 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon garlic powder 1 teaspoon coarsely ground pepper 1 cup mashed potatoes 3/4 cup chopped Oregon hazelnuts EGG GLAZE 1 egg yolk 1 teaspoon water

Blend butter, flour, baking powder, garlic, salt and pepper to formcrumbly mixture. Add potatoes and mix quickly. Mix in hazelnuts. After afew minutes, roll dough on floured board, fold once and chill for 20minutes. Knead, roll and chill three more times.

Heat oven to 375 . Roll out dough to 1" thick. Cut into 1 1/2" rounds.�Criss-cross top of biscuits with knife blade, then brush with egg yolk andwater mixture. Place on greased baking sheet and bake for 20 to 30minutes. Biscuits are done when they're shiny gold.

Source: "Dundee Hazelnuts"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "1 dozen biscuits"

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Nutr. Assoc. : 0 0 0 0 0 0 0 3677 0 0 0 0

Oregon Hazelnut Saffron Bread

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Dundee Hazelnuts Miscellaneous Breads The Oregon Hazelnut Industry


1/2 cup water 1/4 teaspoon saffron threads 1 1/2 tablespoons dry yeast 2 tablespoons granulated sugar 1 cup melted butter 1 1/2 teaspoons salt 4 cups all-purpose flour 3/4 cup finely chopped Oregon hazelnuts 4 eggs 1 egg yolk MIXED WITH 1/4 cup light cream

Bring water to a boil and pour over saffron threads. Allow to cool to105 ; combine with yeast and sugar. Let set 15 minutes. Mix melted butter,�salt, flour, hazelnuts, eggs and yeast mixture. Beat by hand until smooth.Place in buttered bowl, turn, cover and set in draft-free place to riseuntil doubled, about 1 to 1 1/2 hours. Punch down and shape into 2 loaves.This can be braided as well. Brush each loaf with the egg yolk wash, letrise until doubled, about 1 hour. Bake at 400 for 30 minutes, until deep�golden brown. Cool.

Source: "Dundee Hazelnuts"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "2 loaves"T(Baking Time): "0:30"

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Nutr. Assoc. : 0 0 0 0 0 0 0 26787 0 3232 0 0

Oregon Hazelnut-Stuffed French Bread

Recipe By :Serving Size : 32 Preparation Time :0:00Categories : Appetizers/ Snacks Dundee Hazelnuts The Oregon Hazelnut Industry

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- BREAD 2 tablespoons dry yeast 2 1/2 cups warm water -- (105 -110 F)� � 7 cups bread flour -- unsifted 1 tablespoon salt

1 tablespoon butter -- melted COMBINE 1 egg white Cornmeal -- for dusting 1 tablespoon water

FILLING 2 garlic cloves -- chopped 1 tablespoon Dijon mustard 3/4 cup finely chopped Oregon hazelnuts 1/3 cup olive oil 1/2 cup chopped sun-dried tomatoes 1/4 cup butter -- soft 1 cup grated Swiss cheese

Thoroughly mix all filling ingredients together and set aside.

Dissolve yeast in warm water. Add salt and butter, blend until well mixed.Knead until dough is elastic and smooth, about 10 minutes. Place ingreased bowl, cover and let rise until doubled, about 1 hour. Divide doughinto 2 pieces and roll into oblong pieces 15 12 inches. Spread each with�1/2 of the filling. Roll up, sealing as you roll. Place on greased bakingsheets dusted with cornmeal, seam side down. Let rise until doubled, about1 hour. Make 3 or 4 diagonal cuts on each loaf. Bake in 450 oven for 25�minutes. Remove, brush with egg white and water mix, bake 5 minutes more.

For best results, keep oven very hot and place a pan with 1 inch of wateron the bottom rack. This steam will create the classic crunchy crust ofgood French bread.

Source: "Dundee Hazelnuts"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "2 large loaves"

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Per serving: 184 Calories (kcal); 8g Total Fat; (37% calories from fat); 6g Protein; 23g Carbohydrate; 8mg Cholesterol; 254mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 5472 0 0 0 0 0 0 0 0 0 0 0 3677 0 0 0 1466

Overnight Cornmeal Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 1/2 cups all-purpose flour (5 1/2 to 6 1/2 cups) 1 cup plus 2 to 3 tablespoons yellow cornmeal 2 packages Fleischmann's Active Dry or Rapid Rise� Yeast 1 teaspoon salt 2 cups plain yogurt 1/2 cup water 1/3 cup vegetable oil 1 egg white lightly beaten with 1 tablespoon water

In large bowl, combine 2 cups flour, 1 cup cornmeal, undissolved yeast andsalt. Heat yogurt, water and oil until warm (105 to 115 F). Gradually add� �to dry ingredients; beat 2 minutes at medium speed of electric mixer,scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at highspeed , scraping bowl occasionally. With spoon, stir in enough remainingflour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8minutes. Place in greased bowl, turning to grease top. Cover with plasticwrap; refrigerate 2 to 24 hours.

Remove from refrigerator. Punch dough down. Remove to lightly flouredsurface; divide dough into 16 equal pieces.* Shape each piece into smoothball. Place on 2 large greased baking sheets sprinkled with 1 tablespooncornmeal each. Cover; let rise in warm, draft-free place until doubled insize, about 30 to 60 minutes.

With sharp knife, make four (1/16-inch deep) cuts in crisscross fashion oneach roll. Brush with egg white mixture and sprinkle with remainingcornmeal. Bake at 375 F for 25 to 30 minutes or until done; switch�positions of sheets halfway through baking for even browning. Remove fromsheets; cool on wire racks.


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NOTES : *TO MAKE BREAD BOWLS: Prepare dough and refrigerate as directed. Divide dough into eight equal pieces; shape and let rise as directed. Brush with egg white mixture and sprinkle with remaining cornmeal. Bake at 375 F for 30� minutes or until done. Slice and remove top third of each roll; reserve. Remove bread from center of each roll, leaving a 1/2-inch shell (save center of rolls for bread crumbs or croutons). Just

before serving, place bowls and lids on baking sheets in 375 F� oven for 10 minutes to crisp. Fill bowls with chili or stew; replace lids and serve promptly. Nutr. Assoc. : 14 5638 26366 0 0 0 0 0 0 0

Parker House Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3/4 cup warm water (105 to 115 F)� � 2 packages Fleischmann's Active Dry Yeast� 3/4 cup warm milk (105 to 115 F)� � 1/3 cup sugar 1/4 cup plus 2 tablespoons butter or margarine -- softened 1 1/2 teaspoons salt 4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups) 1 egg

Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stiruntil dissolved. Add remaining warm water, warm milk, sugar, 1/4 cupbutter, salt and 2 cups flour; blend well. Stir in egg and enoughremaining flour to make soft dough.


Punch dough down. Remove dough to lightly floured surface; divide in half.Roll each half to 12-inch square, about 1/4-inch thick. With sharp knife,cut each square into six (12- 2-inch) strips. Cut each strip into three�(4- 2-inch) rectangles. Melt remaining butter; brush on rectangles. �

With dull edge of knife, crease each rectangle slightly off center; foldat crease. Arrange in rows, slightly overlapping, on large greased bakingsheet, with shorter side of each roll facing down. Allow 1/4-inch of spacebetween each row. Cover; let rise in warm, draft-free place until almostdoubled in size, about 30 to 45 minutes.

Bake at 400 F for 15 minutes or until done. Remove from pan; cool on wire�rack.____________________

Shaping Parker House Rolls: Roll dough to square; cut into strips. Cutstrips into rectangles; brush with butter. With dull edge of knife, creaseeach slightly off-center; fold at crease. Arrange in rows, overlapping, onbaking sheet with shorter side of each facing down.


S(Internet address): "http://www.breadworld.com/index.html"Yield: "36 rolls"T(Baking Time): "0:15"

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Nutr. Assoc. : 5472 26366 4138 0 2394 0 14 0

Parmesan Pepper Wreath

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Braids and Wreaths Fleischmann's Yeast Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups warm water (105 to 115 F)� � 2 packages Fleischmann's Active Dry Yeast� 2 tablespoons sugar 1 1/2 teaspoons medium ground black pepper 1 teaspoon salt 3 1/2 cups all-purpose flour (3 1/2 to 4 1/4 cups) 1 egg 1 cup grated Parmesan cheese (4-ounces) 1 egg white -- lightly beaten Additional medium grind black pepper -- optional

Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stiruntil dissolved. Add remaining water, sugar, pepper, salt and 1 cup flour;blend well. Stir in whole egg, cheese and enough remaining flour to makesoft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6minutes. Place in greased bowl, turning to grease top. Cover; let rise inwarm, draft-free place until doubled in size, about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface; divide intothree equal pieces. Roll each to 28-inch rope; braid ropes. Place ongreased baking sheet. Form braid into circle; pinch ends together to seal.Cover; let rise in warm, draft-free place until doubled in size, about 20to 40 minutes.

Brush loaf with egg white. If desired, sprinkle with additional pepper.Bake at 375 F for 25 to 30 minutes or until done. Remove from sheet; cool�on wire rack.


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Per serving: 137 Calories (kcal); 2g Total Fat; (13% calories from fat); 6g Protein; 23g Carbohydrate; 16mg Cholesterol; 235mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5472 26366 0 20007 0 14 0 1034 0 0

Pecan-Date Filling

Recipe By :Serving Size : 14 Preparation Time :0:00Categories : Fillings Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup chopped or pitted dates -- snipped 1/2 cup orange juice 1 teaspoon lemon juice 1/3 cup chopped pecans -- toasted

Combine chopped dates or pitted dates (snipped) and orange juice insaucepan over medium heat. Simmer 6 to 8 minutes, stirring occasionally,until very thick. Stir in lemon juice and chopped, toasted pecans. Cool.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 3/4 cups"

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Per serving: 58 Calories (kcal); 2g Total Fat; (28% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2662 0 0 0

Pita Breads

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Burger/ Sandwich Buns Fleischmann's Yeast Pitas Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 cups all-purpose flour 1 package Fleischmann's Rapid Rise Yeast� 1 1/2 teaspoons salt 1 teaspoon sugar 1 3/4 cups hot water (125 to 130 F)� � 2 tablespoons vegetable oil -- at room temperature Cornmeal

Set aside 1 cup all-purpose flour. Mix remaining flour, salt, sugar andFleischmann's Rapid Rise Yeast in large bowl. Stir in hot water and�vegetable oil. Stir in enough reserved flour to make a soft dough. Onlightly floured surface, knead until smooth and elastic, about 8 to 10minutes.

Place dough in greased bowl, turning to grease top. Cover and refrigeratefor 2 to 24 hours.

Divide dough into 12 pieces. On floured surface, shape each piece into asmooth ball, pinching at bottom to seal. Roll balls into 6-inch circles.

Lightly sprinkle 3 to 4 ungreased baking sheets with cornmeal. Placecircles on baking sheets; cover. Place each baking sheet on large shallowpan filled with boiling water. Let circles rise until slightly puffy,about 15 to 20 minutes.

Place one baking sheet in 475 F oven on bottom oven rack. Bake circles 5�minutes or until puffed and lightly browned on bottom. Repeat withremaining baking sheets. Cool. Store in plastic bags.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "12 pitas"

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Nutr. Assoc. : 0 26366 0 0 3728 0 0

Plum Honey Tea Bread

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Appetizers/ Snacks Sweet Breads and Coffee Cakes The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 3/4 cup buttermilk 1/2 cup honey 2 tablespoons vegetable oil 1 egg -- beaten 3 plums -- pitted and chopped 1/2 cup chopped walnuts

Combine flour, baking powder, baking soda, cinnamon, salt and nutmeg inlarge bowl; mix well. Combine buttermilk, honey, oil and egg in smallbowl; mix until blended. Stir buttermilk mixture into flour mixture untiljust moistened. Fold in plums and walnuts. Pour into greased 9 5 � �3-inch loaf pan. Bake at 325 F 50 to 55 minutes or until wooden pick�inserted near center comes out clean. During baking, cover top with foilafter 25 minutes to prevent overbrowning.

Muffin Variation: Prepare batter as directed above. Fill 12 greased muffincups 3/4 full. Bake at 325 F about 20 minutes or until wooden pick�inserted near centers comes out clean.

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "1 loaf"

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Nutr. Assoc. : 0 0 0 0 0 0 25045 0 0 0 0 0

Pocket Rocket Olive-Cheese Buns

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : California Olive Industry Miscellaneous Breads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups California ripe olive wedges 1/4 cup mild or hot picante sauce* 1/2 cup softened cream cheese 1/2 cup grated Cheddar cheese 1 11-ounce package refrigerated crunchy French loaf** 1/2 cup egg wash -- (1 egg mixed with 1/3 cup water)

Measure olive wedges and reserve. Combine next three ingredients. Stirwell. Cut French loaf dough into 12 portions. Roll each slice on flouredsurface into a 4-inch circle. Spread each piece with 1 tablespoon creamcheese mixture. Top with 1 tablespoon of olive wedges. Gather edges ofdough into a packet and crimp edges tightly. Place seam-side down onbaking pan treated with non stick spray. Brush each portion with egg wash.Bake according to package directions until nicely puffed and golden brown.Cool on wire rack. Best if served warm.

Source: "California Olive Industry"S(Internet address): "http://www.calolive.org/index.html"Yield: "12 buns"

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NOTES : * Pace & trade Medium ** Pillsbury & tradeNutr. Assoc. : 2678 1114 473 0 593 0 0

Polenta


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups water 1 pound coarse cornmeal 2 teaspoons salt 1 cup Parmesan cheese -- grated

4 tablespoons butter

Boil together 6 cups water, coarse cornmeal and salt for 5-8 minutes. Stirin grated Parmesan cheese and butter.

Source: "National Pork Producers Council"S(Internet address): "http://www.nppc.org"

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Serving Ideas : Smoked Pork Chops

Nutr. Assoc. : 0 435 0 0 0

Polenta Plus

Recipe By :Serving Size : 28 Preparation Time :0:00Categories : California Egg Commission Miscellaneous Breads

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 pound butter 2 cloves garlic -- minced 1/2 pound ham -- diced 4 cups chicken broth 1 cup milk 3 cups yellow cornmeal 6 California Fresh Eggs OR 10 1/2 ounces liquid or frozen whole egg product

Preheat oven to 325 degrees F.

Grease an 18" 24" sheet pan.�

Melt butter.

Saut garlic and ham until ham is lightly browned.�

Add broth, milk and bring to a boil.

Reduce heat; add cornmeal and stir until thickened.

In a separate bowl, beat eggs until well mixed.

Remove polenta from heat and beat in eggs.

Spread polenta in greased pan, smoothing surface.

Bake 20 minutes until set and lightly browned.

Cool slightly. Cut into triangles.

Description: "Polenta plus . . . a little egg for extra nutrition and flavor."Source: "California Egg Commission"S(Internet address): "http://www.eggcom.com "

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Per serving: 123 Calories (kcal); 6g Total Fat; (43% calories from fat); 5g Protein; 12g Carbohydrate; 55mg Cholesterol; 266mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : These polenta triangles are laced with hints of garlic and dotted with ham. They're a great change from English Muffins for "Eggs Benedicto" or they can be hand-held and eaten on the run.Nutr. Assoc. : 0 0 0 0 0 0 3218 0 2130706543

Refrigerator Crescent Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 5 cups all-purpose flour -- * see note 1/3 cup sugar 2 packages Fleischmann's Rapid Rise Yeast� 1 teaspoon salt 3/4 cup milk 3/4 cup butter or margarine 1/2 cup water 3 eggs

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast andsalt. Heat milk, butter and water until warm (105 to 115 F). Gradually� �add to dry ingredients; beat 2 minutes at medium speed of electric mixer,scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutesat high speed. With spoon, stir in enough remaining flour to make verystiff batter. Grease top of dough; cover tightly with plastic wrap.Refrigerate batter for 2 hours or up to 2 days.

Punch dough down; divide in half. On floured surface, roll each to 15-inchcircle. Cut each circle into 12 pie-shaped wedges. Roll up wedges from

wide ends and curve to form crescents. Place rolls, with points down, on 2large greased baking sheets. Cover; let rise in warm, draft-free placeuntil doubled in size, about 30 to 45 minutes.

Lightly beat remaining egg; brush on rolls. Bake at 375 F for 15 minutes�or until done, switching positions of sheets halfway through baking.Remove from sheets; cool on wire racks.


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NOTES : *To measure flour, lightly spoon into measuring cup designed for dry ingredients; and level off.Nutr. Assoc. : 14 0 26366 0 0 0 0 0

Rich White Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups all-purpose flour 2 tablespoons sugar 1 package Fleischmann's Rapid Rise Yeast� 1 1/4 teaspoons salt 3 tablespoons butter or margarine -- cut into pieces 1 egg 3/4 cup warm water (105 to 115 F)� �

Insert metal blade in food processor bowl. Add flour, sugar, undissolvedyeast and salt; process 5 to 10 seconds to combine. Add butter and egg.Begin processing, then slowly pour warm water through feed tube just untildough forms a ball, about 10 to 15 seconds (all water may not be needed).Continue processing for 60 seconds to knead dough. Carefully remove doughfrom processor bowl to lightly floured surface. Cover; let rest on flouredsurface 10 minutes.

Roll dough to 12 7-inch rectangle. Beginning at short end, roll up�tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side

down, in greased 8 1/2 4 1/2-inch loaf pan. Cover; let rise in warm,�draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375 F for 30 minutes or until done. Remove from pan; cool on wire�rack.


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Nutr. Assoc. : 0 0 26366 0 0 0 5472

Sally Lunn Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups all-purpose flour* -- * see note 1/3 cup sugar 1 package Fleischmann's Rapid Rise Yeast� 1 teaspoon salt 1/2 cup milk 1/2 cup water 1/2 cup butter or margarine -- cut into pieces 3 eggs

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast andsalt. Heat milk, water and butter until very warm (120 to 130 F); stir� �into dry ingredients. Stir in eggs and enough remaining flour to makestiff batter. Cover; let rest 10 minutes.

Stir batter down and beat well for about 30 seconds. Spoon into greased12-cup tube pan. Cover; let rise in warm, draft-free place until doubledin size, about 1 hour.

Bake at 325 F for 35 to 40 minutes or until done. Cool 5 minutes in pan.�Turn out onto rack to complete cooling.


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NOTES : *To measure flour: Spoon into standard dry-ingredient measuring cup; level with straight-edged knife.Nutr. Assoc. : 14 0 26366 0 0 0 0 0

Savory Honey Braid

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Braids and Wreaths The National Honey Board

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 teaspoons dried thyme -- divided 1 16-ounce package hot roll mix 1/2 cup sun-dried tomatoes Warm water 1 cup chopped onion 1 clove garlic -- minced 1 tablespoon olive oil 1/2 cup chopped walnuts 4 tablespoons honey -- divided 1 tablespoon cider vinegar 1 tablespoon flour 1/2 teaspoon salt Pepper -- to taste 1 tablespoon water

Add 1 teaspoon thyme to hot roll mix; prepare dough according to packagedirections. Cover kneaded dough with bowl and let rest 5 minutes. Coversun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain.Dice into 1/2-inch pieces.* Saut onion and garlic in oil until onion�softens. Add diced tomatoes, walnuts, 2 tablespoons honey, vinegar, flour,remaining thyme, salt and pepper; mix well. Roll dough to 14 12-inch�rectangle on floured board; transfer to greased baking sheet. Make 2-1/2inch cuts at 1-1/2 inch intervals along both sides of dough. Spreadfilling down center of dough. Crisscross strips from each side, carefullyenclosing filling. Bake at 350 F 25 to 30 minutes or until browned.�Combine remaining honey and water; mix well. Brush top of braid with honeymixture before cooling.

Source: "The National Honey Board"S(Internet address): "http://www.honey.com/"Yield: "1 braid"

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NOTES : *If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Sour Cream Posey Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 cups all-purpose flour (2 1/2 to 3 cups) 2 tablespoons sugar 1 package Fleischmann's Rapid Rise Yeast� 1/2 teaspoon salt 1/2 cup sour cream 1/3 cup water 1/4 cup butter or margarine -- cut into pieces 2 eggs Sesame or poppy seeds

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.Heat sour cream, water and butter until very warm (120 to 130 F); stir� �into dry ingredients. Stir in 1 egg and enough remaining flour to makesoft dough. Knead on lightly floured surface until smooth and elastic,about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 12 equal pieces; roll each piece to smooth ball. Placeballs on greased baking sheet; cover. Place large, shallow pan on counter;half-fill with boiling water. Place baking sheet on pan. Let rise 20minutes.

With scissors, make six snips (3/4-inch deep) around outside edge of eachroll. Beat remaining egg; brush on rolls. Sprinkle with sesame seed. Bakeat 400 F for 12 to 15 minutes or until done. Remove from sheet; cool on�wire rack.


S(Internet address): "http://www.breadworld.com/index.html"Yield: "12 rolls"

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Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0

Sourdough Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups sourdough starter (use Fleischmann's� Sourdough Starter or your own favorite starter) 4 1/4 cups bread or all-purpose flour* (4 1/4 to 5 1/4 cups) 1 package Fleischmann's Active Dry or Rapid Rise� Yeast 1 teaspoon salt 1 cup very warm water (120 to 130 F)� � Cornmeal

Stir sourdough starter before measuring. Measure out 1 1/2 cups sourdoughstarter and bring to room temperature.

In large bowl, combine 2 cups flour, undissolved yeast and salt. Graduallyadd very warm water and starter to dry ingredients; beat 2 minutes atmedium speed of electric mixer, scraping bowl occasionally. Beat 2 minutesat high speed. With spoon, stir in enough remaining flour to make softdough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8minutes. Place in greased bowl, turning to grease top. Cover, let rise inwarm, draft-free place until doubled in size, about 30 to 60 minutes.(With Rapid Rise Yeast, cover kneaded dough and let rest on flouredsurface 10 minutes. Proceed with recipe,)

Punch dough down. Remove dough to lightly floured surface; divide in half.Roll each to 12- 9-inch rectangle. Beginning at long end of each, roll�up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends bygently rolling back and forth.** Place, seam sides down, on large greasedbaking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free

place until doubled in size, about 30 to 45 minutes.

With sharp knife, make four or five diagonal slashes (1/4-inch deep) ontop of each loaf. If desired, spray top and sides of loaves with water.Bake at 400 F for 35 or 40 minutes or until done. For crispy crust, spray�loaves with water just before baking and every five minutes during thefirst 10 minutes of baking time. Remove from baking sheet; cool on wirerack.


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NOTES : *The amount of flour needed varies according to the consistency of the starter. ** To Make Round Loaves: Divide dough in half. Shape each into 5-inch ball. Place on large greased baking sheet sprinkled with cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife, make four slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Spray with water and bake as directed. Variations: Replace 3/4 cup water with 3/4 cup yogurt, buttermilk or flat beer. Replace 1/4 cup flour with 1/4 cup rye or whole wheat flour. Nutr. Assoc. : 5049 14 26366 0 3728 0

Southwestern Herb Rolls


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 3 tablespoons grated Parmesan cheese 2 tablespoons instant toasted onions 2 tablespoons sugar 2 packages Fleischmann's Rapid Rise Yeast�

1 teaspoon oregano (leaves) 1 teaspoon salt 1 cup water 1/4 cup butter or margarine 1 4-ounce jar diced pimientos -- undrained 2 teaspoons whole cumin seed

In large bowl, combine 1 1/2 cups flour, 2 tablespoons cheese, onions,sugar, undissolved yeast, oregano and salt. Heat water, 2 tablespoonsbutter and pimientos (with liquid) until very warm (125 to 130 F). Add to� �dry ingredients; beat 2 minutes at medium speed of electric mixer,scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at highspeed. With spoon, stir in enough remaining flour to make stiff batter.Cover; let rest 10 minutes.

Stir batter down; spoon into 12 greased 2 1/2-inch muffin cups, fillingcups 3/4 full. Melt remaining butter; brush on rolls; cover. Place large,shallow pan on counter; half-fill with boiling water. Place muffin cups onwire rack over pan; let rise 10 minutes.

Sprinkle rolls with remaining cheese and cumin seed. Bake at 400 F for 15�minutes or until done. Remove rolls from cups; cool on wire rack.


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Nutr. Assoc. : 0 0 20199 0 26366 1016 0 0 0 1603 491

Spring Holiday Braid

Recipe By :Serving Size : 16 Preparation Time :0:00Categories : Appetizers/ Snacks Fleischmann's Yeast Holiday Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups all-purpose flour (6 to 6 1/2 cups) 1/2 cup sugar 2 packages Fleischmann's Rapid Rise Yeast� 1 tablespoon grated lemon peel 1 1/2 teaspoons salt

1/2 teaspoon ground mace or nutmeg 3/4 cup milk 1/2 cup water 1/3 cup butter or margarine -- cut up 3 eggs 1 egg white -- lightly beaten Additional sugar -- for decoration

In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast,lemon peel, salt and mace. Heat milk, water and butter until very warm(120 to 130 F); stir into dry ingredients. Stir in whole eggs and enough� �remaining flour to make soft dough. Knead on lightly floured surface untilsmooth and elastic, about 6 to 8 minutes. Cover; let rest on flouredsurface 10 minutes.

Divide dough in half; reserve one dough half. Divide one half into fourequal pieces; roll three pieces to 14-inch ropes. Place ropes on greasedbaking sheet; braid. Pinch ends firmly to seal. Divide remaining pieceinto three equal pieces; roll each piece to 9-inch rope. Braid. Placesmall braid on large braid. Pinch ends to seal and secure to large braid.Repeat with remaining dough. Cover; let rise in warm, draft-free placeuntil doubled in size, about 30 to 60 minutes.

Brush loaves with egg white. Sprinkle generously with sugar. Bake at 350 F�for 35 to 45 minutes or until done; if needed, cover with foil during last10 minutes to prevent excess browning. Remove from sheets; cool on wireracks.

Variations see notes.�

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "1 braid"

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NOTES : Replace lemon peel and mace with 2 teaspoons ground cardamom.� After letting dough rest, knead in 2 cups chopped nuts, toasted� or chopped dried or candied fruit (or combination). Proceed as directed. Nutr. Assoc. : 14 0 26366 20084 0 3619 0 0 0 0 0 0

Stove-Top Idaho Potato Bread


Categories : Miscellaneous Breads The Idaho Potato Commission

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound Idaho Potatoes� 4 tablespoons butter -- divided 2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 egg

OPTIONAL 1/4 cup chopped parsley

Peel and dice potatoes. Place in a medium saucepan, cover with water andadd salt. Bring to boiling and cook until crisp-tender, about 4 minutes;drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; addpotatoes and set aside.

In a medium mixing bowl, mix dry ingredients and parsley, if desired. Cutin remaining butter with a pastry blender or fork until the mixtureresembles crumbs.

In a cup, whisk together the buttermilk and egg. Add buttermilk mixture todry ingredients and stir well to combine.

With floured hands, divide dough into thirds. Mix one third into potatoes,pressing into pan. On a lightly floured board, shape remaining dough intoa patty to fit in skillet. Press dough patty onto potato mixture. Using aknife, mark top of dough into six wedges similar to pie slices, beingcareful not to cut all the way through the dough.

Cover skillet tightly and cook over medium heat about 18 minutes or untildough is firm. In the meantime, preheat broiler.

Remove skillet lid and brown bread, uncovered, under the broiler for 2-3minutes until golden. Serve immediately.

Description: "A savory version of Irish Soda Bread prepared stove-top in a skillet."Source: "The Idaho Potato Commission"S(Internet address): "http://www.famouspotatoes.org/"Yield: "1 loaf"

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Nutr. Assoc. : 3740 0 0 0 0 0 0 0 0 0

Susan's Cornbread

Recipe By :Serving Size : 8 Preparation Time :0:00Categories : Miscellaneous Breads Monitor Sugar

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 eggs 1/2 cup oil 1 teaspoon salt 2 tablespoons Big Chief sugar 8 ounces sour cream 1 box Jiffy Corn Muffin Mix 1 8-ounce can cream style corn

Mix oil and eggs well. Blend in remainder of ingredients, mixing well.

Bake in 8" 8" glass baking dish for 35 minutes at 375 .� �

Description: "A southern-style favorite!"Source: "Monitor Sugar"S(Internet Address): "http://www.monitorsugar.com/"T(Baking Time): "0:35"

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Per serving: 318 Calories (kcal); 23g Total Fat; (65% calories from fat); 4g Protein; 24g Carbohydrate; 83mg Cholesterol; 543mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 27112 0 0 2960

Sweet Egg Braid

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Braids and Wreaths Fleischmann's Yeast


5 1/2 cups all-purpose flour (5 1/2 to 6 1/2 cups) 3/4 cup sugar 1 teaspoon salt 2 packages Fleischmann's Rapid Rise Yeast� 1 cup milk 1/2 cup water 1/2 cup butter or margarine 3 eggs -- at room temperature 1 egg yolk

Set aside 1 cup flour. In large bowl, mix remaining flour, 3/4 cup sugar,salt and undissolved yeast. Heat milk, water and butter until hot to touch(125 to 130 F); stir into dry mixture. Mix in 2 eggs, 1 egg yolk and� �enough reserved flour to make soft dough. Knead on lightly floured surfaceuntil smooth and elastic, about 6 to 8 minutes. Cover; let rest 10minutes.

Divide dough into 6 equal pieces; roll each to 14-inch rope. Braid 3 ropestogether. Pinch ends to seal. Repeat with remaining ropes. Place braids ongreased baking sheets. Cover; let rise in warm, draft-free place untildoubled in size, about 40 minutes.

Beat remaining egg with 1 tablespoon water; brush on braids. Bake at 375 F�for 25 minutes or until golden brown. Remove from baking sheets; cool onwire racks.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 braids"

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Nutr. Assoc. : 14 0 0 26366 0 0 0 0 0

Toasted Hazelnut Oat Bread

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Breakfast/ Brunch Dundee Hazelnuts The Oregon Hazelnut Industry Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups warm water -- 105 to 110� � 1 1/2 tablespoons active dry yeast

1/4 cup honey 1/4 cup butter 1 1/2 teaspoons salt 1/3 cup nonfat dry milk 2 1/2 cups all-purpose white flour 1 cup whole wheat flour 1 cup oat bran 1 cup roasted and finely ground Oregon hazelnuts 2 tablespoons coarsely chopped Oregon hazelnuts 2 tablespoons oatmeal EGG GLAZE 1 egg yolk 2 teaspoons water Pinch salt

Whisk glaze ingredients together. Cover and refrigerate. Stir together thewarm water, yeast and honey. Let stand until foamy, about 5 minutes. Mixin butter, salt, nonfat dry milk and 2 cups of the white flour. Beat untilsmooth and creamy. Beat in remaining white flour, whole wheat flour, oatbran and ground hazelnuts. Knead until smooth and elastic. Cover and letrise until doubled in bulk. Punch down and turn out onto lightly flouredsurface. Divide dough in half and shape into two round loaves, about 7inches in diameter. Cover and let rise until almost doubled and a slightindentation remains when lightly touched with fingertip. Brush loaves withegg yolk glaze and sprinkle each loaf with 1 tablespoon oatmeal and 1tablespoon coarsely chopped hazelnuts. Bake in a 350 oven for 25 minutes,�or until golden.

Source: "Dundee Hazelnuts"S(Internet address): "http://www.teleport.com/~nuts/index.html"Yield: "2 loaves"T(Baking Time): "0:25"

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Per serving: 155 Calories (kcal); 7g Total Fat; (36% calories from fat); 5g Protein; 22g Carbohydrate; 14mg Cholesterol; 164mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 14 0 0 3677 3677 0 0 0 0 0 0

Vanilla Almond Bread

Recipe By :Serving Size : 24 Preparation Time :0:00Categories : Braids and Wreaths Fleischmann's Yeast Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 vanilla bean (3 inches) 3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups) 1/4 cup sugar 1 package Fleischmann's Rapid Rise Yeast� 1 teaspoon salt 1/3 cup water 1/3 cup milk 1/2 cup vanilla yogurt 1 1/2 tablespoons butter or margarine 1 large egg 1/4 cup slivered blanched almonds -- toasted Vanilla Icing (optional)

VANILLA ICING 1 cup powdered sugar -- sifted 1 tablespoon milk (1 to 2 tablespoons) 1 teaspoon vanilla extract

With sharp knife, split vanilla bean in half lengthwise. With spoon,scrape out seeds. Reserve seeds for bread; discard bean.

In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, undissolved yeastand salt. Heat water, milk, yogurt, butter and reserved seeds until verywarm (120 to 130 F); stir into dry ingredients. Stir in egg, almonds and� �enough remaining flour to make soft dough. Knead on lightly flouredsurface until smooth and elastic, about 6 to 8 minutes. Cover; let rest onfloured surface 10 minutes.

Divide dough into six equal pieces; roll each to form 12-inch rope. Braidthree ropes together and pinch ends to seal. Repeat with remaining ropesto make second braid. Place on large greased baking sheet. Cover; let risein warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 350 F for 30 to 40 minutes or until done. Remove braids from pan;�cool on wire rack. If desired, drizzle with Vanilla Icing. ____________________

Vanilla Icing: Mix 1 cup sifted powdered sugar, 1 to 2 tablespoons milkand 1 teaspoon vanilla extract. Vanilla SugarCombine remaining piece of vanilla bean with 1 to 2 cups granulated orpowdered sugar in container with tight-fitting lid. Cover and set asidefor 1 week or longer, shaking occasionally. Sprinkle on buttered toast,fresh fruits, pie crusts, cookies; sweeten hot beverages.

Instead of frosting, can brush braids with lightly beaten egg white;sprinkle with 1 tablespoon granulated plain or Vanilla Sugar (recipeabove); bake and cool as directed.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "2 braids"

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Nutr. Assoc. : 5402 14 0 26366 0 0 0 0 0 0 4982 2130706543 0 0 4138 0

Walnut Bread


Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 1 package Fleischmann's Rapid Rise Yeast� 2 tablespoons nonfat dry milk 2 tablespoons sugar 3/4 teaspoon salt 1 cup water 2 tablespoons butter or margarine 2 egg whites 3/4 cup coarsely chopped walnuts -- toasted

In large bowl, combine 1 1/2 cups flour, undissolved yeast, nonfat drymilk, sugar and salt. Heat water and butter until very warm (120 to�130 F); stir into dry ingredients. Stir in egg whites, walnuts and enough�remaining flour to make soft dough. Knead on lightly floured surface untilsmooth and elastic, about 4 to 6 minutes. Cover; let rest on flouredsurface 10 minutes.

Roll dough to 12 8-inch rectangle. Beginning at short end, roll up�tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled�in size, about 30 to 45 minutes.



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Per serving: 214 Calories (kcal); 7g Total Fat; (28% calories from fat); 7g

Protein; 32g Carbohydrate; 5mg Cholesterol; 170mg SodiumFood Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 14 26366 0 0 0 0 0 0 20187

Walnut Yule Bread

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Fleischmann's Yeast Holiday Yeast Bread

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 1/2 cups all-purpose flour (2 1/2 to 3 cups) 1 package Fleischmann's Quick-Rise Instant Yeast� 1/2 cup sugar -- divided 2 1/2 teaspoons ground cardamom 1 teaspoon salt 1/2 cup half and half 1/4 cup butter or margarine -- softened 1/4 cup water 2 eggs 1 cup finely chopped walnuts Walnut halves -- for garnish

In large bowl mix 2 cups flour, yeast, 1/3 cup sugar, cardamon and salt.Heat half and half, butter and water until hot to touch (125 to 130 F);� �stir into dry mixture. Lightly beat one egg; stir into dough. Stir inchopped walnuts and enough remaining flour to make soft dough.

Knead dough on lightly floured surface until smooth and elastic, about 8minutes. Cover; let rest 10 minutes. Roll dough to 36-inch rope. Startingwith one end of the rope in center of greased baking sheet, coil intosnail shape. Press to seal outside end of coil. Lightly beat remaining eggand brush on bread. Sprinkle with remaining sugar; garnish with walnuthalves. With scissors, snip dough at 1-inch intervals around the edge[making cuts about 1-inch deep]. Cover; let rise in warm, draft-free placeuntil doubled in size, about 40 minutes.

Bake in lower third of oven at 375 F for 25 minutes or until done. If�needed, cover with foil to prevent overbrowning. Cool on rack.


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Nutr. Assoc. : 14 26366 0 0 0 0 0 0 0 20187 0

Wheat Pita Bread

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Fleischmann's Yeast Pitas

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 1/2 cups all-purpose flour 1/2 cup wheat germ 1 package Fleischmann's Rapid Rise Yeast -- * see notes� 1 1/2 teaspoons salt 1 teaspoon sugar 1 3/4 cups hot water (125 to 130 F)� � 2 tablespoons vegetable oil

Set aside 1 cup flour. Mix remaining flour, wheat germ, yeast, salt andsugar in large bowl. Heat water and vegetable oil until hot to touch (125�to 130 F). Stir into dry mixture. Stir in only enough reserved flour to�make soft dough. On lightly floured surface, knead until smooth andelastic, about 8 to 10 minutes. Cover*; let rest 10 minutes.

Divide dough into 12 pieces. On floured surface, shape each into smoothball, pinching at bottom to seal. Cover; let rise for 30 minutes.

Preheat 3 to 4 ungreased baking sheets in 450 F oven for 5 minutes. On�lightly floured surface , roll balls to 6-inch circles; place on hotbaking sheets. Place one baking sheet in 450 F oven on bottom rack. Bake�for 5 to 7 minutes, until puffed and lightly browned on bottom. Repeatwith remaining baking sheets. Cool. Store in plastic bags.

Source: "Fleischmann's Yeast"S(Internet address): "http://www.breadworld.com/index.html"Yield: "12 pitas"

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NOTES : *To use Fleischmann's Active Dry Yeast. Dissolve yeast in� lukewarm (105 to 115 F) water. Stir in salt, sugar, oil, wheat� germ and 1 cup flour; blend well. Stir in enough remaining flour to make soft dough. Knead, shape and bake as directed above. Nutr. Assoc. : 0 0 26366 0 0 3728 0

Wholesome Sandwich Rolls

Recipe By :Serving Size : 12 Preparation Time :0:00Categories : Burger/ Sandwich Buns Fleischmann's Yeast Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup rolled oats 1/3 cup wheat germ 1/3 cup unprocessed bran 1 cup water 1 cup plain yogurt 1/4 cup vegetable oil 5 cups all-purpose flour (5 to 5 1/2 cups) 1/2 cup packed light brown sugar 2 packages Fleischmann's Active Dry Yeast -- * see notes� 2 teaspoons salt 2 eggs -- at room temperature Wheat germ or rolled oats -- for topping

In large bowl, combine rolled oats, bran and wheat germ; reserve.

Heat water, yogurt and vegetable oil to boiling; pour over oat mixture.Cool to 125 to 130 F, about 45 minutes.� �

Meanwhile, in small bowl combine 1 cup flour, sugar, undissolved yeast andsalt. Add to grain mixture (cooled to 125 to 130 F). Beat 2 minutes at� �medium speed of electric mixer, scraping bowl occasionally. Add 1 egg;beat at high speed 2 minutes.

Stir in enough additional flour to make a soft dough. Knead on lightlyfloured surface until smooth and elastic, about 5 minutes. Place ingreased bowl, turning to grease top. Cover; let rise in warm, draft-freeplace until doubled in bulk, about 45 minutes.

Divide dough into 12 pieces. Roll each piece into 4 1/2 3-inch oblong.�Roll up tightly from wide end. Pinch seam to seal; taper ends. Place 2inches apart on greased baking sheets. Cover; let rise in warm, draft-freeplace until doubled in bulk, about 40 minutes.

With sharp knife make three diagonal slashes, 1/4-inch deep, on each roll.Lightly beat remaining egg; brush on rolls. Sprinkle with wheat germ orrolled oats if desired. Bake at 375 F for 25 to 30 minutes, until done.�Remove from pans; cool on wire racks. ____________________

Loaf Option: Divide dough in half. Roll each half to 7 12-inches. Roll�

up from short end. Pinch seam and ends to seal. Place seam side down ingreased 8 1/2 4 1/2 2 1/2-inch loaf pans. Let rise and bake as� �directed above.


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NOTES : *To save up to 50% rising time, use Fleischmann's Rapid Rise� Yeast. Follow QUICK MIX steps on package back.Nutr. Assoc. : 0 0 26398 0 0 0 14 0 26366 0 0 0

Yogurt Starter

Recipe By :Serving Size : 0 Preparation Time :0:00Categories : Fleischmann's Yeast Starters

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup warm skim or low-fat milk (90 to 100 F)� � 3 tablespoons unflavored yogurt 1 cup all-purpose flour

In large plastic, ceramic or stainless steel container with tight-fittingcover, combine milk and yogurt. Cover; let stand in warm place untilmixture is the consistency of yogurt, a curd has formed, and mixturedoesn't flow readily when container is tilted. (It may also form smallercurds suspended in clear liquid.) Process takes 18 to 24 hours. If someclear liquid has risen to top of milk during this time, stir it back in.But if liquid has turned light pink, discard the batch and start again.

Once curd has formed, stir in flour until smooth. Cover; let stand in warmplace until mixture is full of bubbles and has a good sour smell (2 to 5days). Again, if clear liquid forms during this time, stir it back intostarter. If liquid is pink, start over. To store, cover and refrigerate.

To use in recipe: Stir starter before measuring. Measure out amount calledfor in recipe and bring to room temperature. Use as directed.

To replenish starter: To remaining starter, add 1 cup all-purpose flour.Gradually stir in 1 cup warm skim or low-fat milk (90 to 100 F). Cover;� �let stand in warm place until bubbly, sour-smelling, and clear liquid hasformed on top, 12 to 24 hours. Use or refrigerate until ready to use. Stir

to use.

Increase the starter supply: (for quantity baking or gift-giving), add upto 5 cups each: all-purpose flour AND warm milk (90 to 100 F) to starter� �(use large container). The mixture may need to stand up to 3 days beforethe clear liquid forms on top.


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Nutr. Assoc. : 4938 1671 0

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